To make sushi rice: Cook highest quality med grain sushi rice according to package directions. While cooking rice, prepare the rice vinegar mixture. TIP - Most sushi rice recipes require to set rice 10 minutes after cooking to complete doneness; don't skip this step.
INGREDIENTS
Vinegar Mixture: per every 2 1/2 cups uncooked rice
1 tsp salt - we like sea salt
2 TBS - rice wine vinegar
1TBS sugar
DIRECTIONS
Add all ingredients to a very small sauce pan. Stir over low heat until sugar is completely dissolved and remove from heat and set aside until rice is done.
After the rice is finished cooking gently toss the rice with the sauce being careful not to cut, smash or otherwise disturb the oval shape of the cooked medium grains. Shape and texture is important to good sushi rice in addition to flavor.
TIP - use the largest bowl available to toss rice with sauce. This will allow the rice to cool very quickly and protect its shape and texture.
The warm rice should allow sauce to coat each grain while gently tossing rice using paddle spoons. Cover the large bowl of rice with a towel to protect from drying out while cooling completely before use. Rice will be sticky and delicious when you are ready to roll your sushi.
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