|• Rice (Japanese short grain)||3 cups|
|• Water||3 1/2 cups|
|• Seasoned Rice Vinegar||3/4 cup|
Soaking and Washing the Rice
Put the uncooked rice into a rice cooker pan. Add water above rice line and shake your hand through the rice until water is milky. Drain the water. Continue this process 2 to 3 times until the water is no longer milky.
Cooking the Rice
Place the pan into the cooker and press the cook button. Once the cook button flips and before opening the lid, let the cooked rice steam for about 10 to 15 minutes (note: don’t wait any longer than 15 minutes until removing cooked rice from the pan).
Preparing the Seasoned Rice Vinegar
This step can be as easy as taking off the lid from the purchased seasoned sushi rice vinegar bottle to having to make it yourself. If you want to make it yourself then follow these directions else skip on down to “Mixing in the Seasoned Rice Vinegar and Cooling the Rice”.
|• Rice Vinegar||1/3 cup|
|• sugar||3 Tbsp|
|• Salt||1 tsp salt|
Prepare sushi vinegar by mixing rice vinegar, sugar, and salt into a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Take the pan off the heat and let it sit until vinegar mixture is cooled to room temperature.
Mixing in the Seasoned Rice Vinegar and Cooling the Rice
Scoop the rice into a mixing bowl. Add in the seasoned rice vinegar. Mix the seasoned rice vinegar into the rice by gently folding the rice from the edges of the bowl to the center. Be careful not to smash the rice. Fold the rice 3-4 times then fan rice. Continue this process until rice becomes sticky and harder to fold. Cover rice with a moist towel and let it stand until needed though it is best to use the rice right away.