Sushi Rice

• servings: 6 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

3 cups sushi rice (It should say "sushi rice" right on the bag. Calrose rice works okay if you can't find sushi rice.)

3 cups water

1/4 cup Japanese rice vinegar

2 Tablespoons sugar

1 teaspoon salt

Directions

Rinse

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water with your hand, pour off and repeat 2-3 times or until the water is clear. Rinse a few more times. After the rice is rinsed, let the rice drain in a colander or strainer for 1 hour.

Cook

After the rice has drained, put the rice in the rice cooker with the 3 cups of water, cover, and start.If you don't have a rice cooker place rice and water in a heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and let rice rest, covered, for 15 additional minutes.

Prep

While rice is cooking, prepare the vinegar mixture. In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool to room temperature.

Cool

When the rice is done cooking, gently spread out the rice over a cookie sheet. Evenly distribute the cooled vinegar mixture over the rice. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly. To speed things up, fan the rice each time you turn it over. When rice has cooled to room temperature, it is ready to use for sushi rolls!

Nutrition

• Calories: 360 kcal
• Total Fat: 1 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.4 g
• Sodium: 400 mg
• Total Carbohydrate: 80 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 6 g