3-Ingredient Sushi Rice

READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use "Sushi Rice" only, also knows as "Kagayaki" or"Koshihikari" rice.
  • Put rice in a bowl and fill with water you will notice the water is cloudy. Drain water out and repeat the process until the water is clear.
  • Bring 1 cup of rice and 1 cup of water to a boil.
  • Reduce to a simmer and cover.
  • Cook about 15minutes. Just until all the water is adsorbed, could be more or less time. Stir occasionally to prevent sticking.
  • Remove the rice from the heat and let sit, still covered, for 10min.
  • Spread rice on a flat surface. You want it to spread out as much as possible to cool quickly.
  • Sprinkle on 1 Tbs of SEASONED Rice Vinegar.
  • If you have just "Rice Vinegar" combine 1Tbs Vinegar with 1Tbs Sugar and 1tsp Salt and it is the same thing. Put mixture over heat in a sauce pan or in the microwave to dissolve sugar and salt.
  • Work vinegar through rice by pushing around with a spoon, also start fanning your rice. You want the rice to cool as quickly as possible.
  • The rice should have a sheen all over, if it does not add a little more vinegar.
  • Wet your hands and form the rice into a ball, it should stick together and still pull apart into individual pieces.
  • Use 3/4 to 1 cup of cooked rice per sheet of Nori (seaweed).
  • For a step by step video on how to make the sushi rice search "Nikki Dinki Sushi" on youtube for my instructional video. It can be really nice to see it on a video first! Have fun!
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