1 1/2 cups of short-grain rice (preferably Japanese-style)
1/4 cup of seasoned rice vinegar (see recipe below)
1 1/2 cups of short-grain rice (preferably Japanese-style)
1/4 cup of seasoned rice vinegar (see recipe below)
Rinse the rice in a bowl with cold water
Repeat rinsing several times until the water runs clear
Drain
Place the rice in a pot with a tight-fitting lid
Add 1 3/4 cups of cold water and let it rest for 15 minutes
Cover the pot and bring to high heat for 5 minutes, without removing the lid during that time
Reduce heat and cook for an additional 5 minutes or until the water has evaporated
Increase heat and dry for 30 seconds
Remove from heat and let the pot rest, covered, for 10 to 40 minutes
Place in a refrigerator and fluff the rice with a piece of cardboard or fan, gently mixing with a wooden spoon or spatula
As you mix, gradually add the seasoned vinegar
Cover with a clean cloth until ready to use
May be refrigerated for up to 4 hours
Do not refrigerate.
