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Sushi Rice

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Ingredients
  • 3 cups (uncooked) short/medium grain rice (Hinode Calrose)
  • 3 cups + 3 T water
  • 6 T rice vinegar
  • 3 T sugar
  • 1/2 T salt
Instructions

Wash rice until water runs clear. Drain rice. Bring rice & water to boil, turn down heat and steam covered for 15 minutes. Remove from heat, cover rice with cloth and recover pot. Allow to finish steaming for 15 minutes. Mix vinegar, sugar, salt (heat and stir and let cool--or don't heat at all, just stir well and let it sit to dissolve the sugar) When the rice is done steaming, gently fluff it with a wooden spatula or spoon and transfer to a bowl (a nice wooden one meant for sushi rice is nice, but we don't have one) Pour rice vinegar mixture over the hot rice and fan the rice as you gently fluff it and mix in the seasoning mixture. Keep fanning to quickly cool the rice and remove excess moisture. Keep rice covered and at room temperature.

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