SUSHI RICE

Sushi rice is actually one of the easiest types of rice to make. Sticky, sweet and slightly salty it can be used as the base of a fun veggie bowl, or wrapped up traditionally in nori as sushi rolls or “sandwiches.” The trick? Taking the time to rinse and drain the rice fully, and then NOT PEEKING as it steams. No fancy equipment necessary!

2 cups sushi rice
2 cups water
4 TBS rice vinegar
3 TBS sugar
2 tsp kosher salt
2 TBS mirin

1. Rinse rice several times. Water does not need to run clear, but give it 2-3 good washes and drains.
2. Place in a strainer/sieve and let it dry for 15 minutes
3. Add rice and water to the pot. Bring quickly to a boil, and then cover and simmer on low for 15 minutes.
4. After 15 min, remove the pot from the heat but keep the lid CLOSED. NO PEEKING.
5. Meanwhile, mix the vinegar, salt, sugar and mirin in a bowl.
6. When rice is done, pour rice into a glass dish and slow fold in the vinegar mixture. Do not mix vigorously, as it will cause the rice to break. Gently fold until the sugars melt and rice becomes sticky.
7. Wait until it cools to room temperature before using in sushi rolls.

Tip: Using a small bowl of water for your fingertips will help you mold the rice without it sticking to your fingers!