Sushi Rice

Sushi rice is the basis for sushi! The author of "Sushi for Wimps" suggests that cooking it yourself on the stove is preferred to using a rice maker. I must admit, I didn't "fan the rice" more than a minute or two, but I did mix the mixture regularly until cool. One day I'll have the patience to follow the recipe exactly, until then, I'll feel okay about taking a short cut or two. (the yield is approximate but it's enough for a sushi dinner). A simple recipe for "sushi vinegar" can be found here: http://www.food.com/recipe/sushizu-sushi-vinegar-522874.

• Ready In: 40 mins
• Yields: 3 cups

Ingredients

• 4  cups short-grain rice (Japanese sushi rice)
• 4  cups water
• 1⁄2 cup  sushi vinegar

Directions

1. To Cook the Rice.
2. Place rice in a heavy-bottomed pot and rinse with running water.
3. Drain rice.
4. Add the 4 cups of water and soak for 30 minutes.
5. Cover with a tight-fitting lid and bring to a boil.
6. Keep cooking on high heat for 15 minutes with lid on.
7. Lower heat to a minimum and cook covered for 10 minutes.
8. Remove from heat, remove lid, and let sit undisturbed for 5 minutes.
9. To Cool and Mix the Rice:
10. Transfer the hot rice to a large shallow bowl, discarding any hard grains around the sides or bottom. Pour the sushi vinegar over the rice.
11. Now we want the temperature of the rice to cool down quickly so that the grains of rice don't get too sticky. To do that, fan the rice (today an electric fan on medium speed often replaces the paper fan.).
12. As you cool down the rice, use a wooden paddle to gently but constantly fold the mixture, just as you would if you were folding whipped egg whites into a cake batter. Don't stop until the rice cools down to room temperature, or you'll have to use your sushi rice for cement.