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Ingredients -
- 2½ cups Japanese short-grain rice
- 2½ cups cold water
- 4 tablespoons rice vinegar
- 3 tablespoons superfine sugar
- 2 teaspoons salt
Preparation -
- Rinse the rice thoroughly with tap water using a colander to hold the rice. Drain well.
- Add rice and cold water to saucepan.
- Bring water to a boil over medium-high heat.
- Reduce heat to low, cover and cook 15 minutes. Do not remove lid during cooking.
- Turn off the heat, but leave the saucepan on the burner another 10 minutes. Do not remove lid.
- Spoon rice into a large ceramic bowl.
- In a small bowl, combine the vinegar, sugar and salt. Stir until sugar dissolves.
- Drizzle vinegar mixture over rice. Toss rice with wooden spoon to coat.
- Cool rice to room temperature.
- Use the rice immediately, do not refrigerate prior to using.
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