Sushi Rice

Method3 steps

1. 1

   Step 1: Have 2 cups of hot cooked Japanese short-grain rice ready. If cooking it first, use the library’s Steamed Rice method with 1¼ cups water per 1 cup uncooked rice for firmer sushi grains, or your rice cooker’s sushi setting; measure 2 cups of the finished rice for this recipe.

   Uses 2 cup steamed rice (using 8 oz-cup)

2. 2

   Step 2: Mix rice vinegar (2 Tbsp), sugar (1/2 Tbsp), and salt (1/2 tsp) in a small bowl until sugar dissolves.

   Uses 2 Tbsp rice vinegar · 1/2 Tbsp sugar · 1/2 tsp salt

3. 3

   Step 3: Transfer the hot rice to a large, flat bowl, then gently “cut” the vinegar mixture into the rice using a rice paddle.

   Uses Hot cooked rice ready for seasoning · Dissolved vinegar sugar and salt seasoning