sushi meishi
(sushi rice)

Use this recipe for any variety of sushi, including inari zushi, nigiri and maki. Do not refrigerate. It will keep for a couple of hours at room temperature if properly covered.

Makes 3 Cups

1-3/4 Cups Short-grain white rice*
3 Cups Water
 
SEASONING
1/4 Cup Rice wine vinegar
4 Tbs Sugar
1 Tbs Salt
 
* There are a variety of brands available if you can't find (or don't want to pay the price for) Japanese-grown short-grain rice. Cal-Rose and Kohoku are perhaps the best known brands available in the U.S.

Rinse the rice several times under running water; stir with hand until the rinsing water runs clear. Let rinsed rice stand in saucepan for 1/2 hour in 3 Cups cold water.

Transfer rice and water to saucepan or rice cooker.

If using rice cooker, follow manufacturer's directions.

If cooking on a stovetop, cover saucepan and bring water to a boil over high heat. Reduce heat to low; simmer for 8-10 minutes. Turn heat off; let rice steam in saucepan for another 15 minutes. Do not lift saucepan lid while the rice is cooking.

After rice has finished steaming, cool to room temperature.

In a small saucepan, combine vinegar, sugar and salt. Heat until sugar and salt have dissolved. Remove from heat and cool.

Remove rested rice to a wide, shallow container. Sprinkle the rice with half the vinegar mixture. Lightly cut across rice with a wooden rice paddle or large wooden spoon in one hand while you fan the rice with the other, until the rice begins to take on a glossy appearance. Sprinkle the rest of the vinegar mixture over the rice and repeat.

Sushi rice should be use immediately. It will keep for a few hours if covered with a damp cloth at room temperature.