Sushi Rice

Reference

http://norecipes.com/blog/sushi-rice-recipe/

Sushi Rice

• YIELD: for 6-8 rolls (4 Servings)
• PREP: 5 mins
• COOK: 30 mins
• READY IN: 35 mins

Sushi rice, or sushi meshi is short-grain rice seasoned with vinegar, sugar and salt.

Ingredients

• 2 rice cooker cups short grain (11.5 ounces or 326 grams)
• 1 1/2 cups cold water (355 mililiters)
• 4 tablespoons rice vinegar
• 3 tablespoons granulated sugar
• 1 teaspoon salt

Instructions

1. NOTE: A rice cooker cup does not equal 1 US cup. If you don't have a rice cooker, use the weight measure. The water is measured using US cups . 
2. Put the rice in a sieve(with holes small enough so the rice doesn't pass through) over a bowl and wash the rice with cold tap water.
   
3. Use your hands to remove the excess starch off each grain of rice by using a gentle rubbing motion. If you scrub too hard you will break the rice, so don't be too rough. 
   
4. When the water that runs off is mostly clear, drain the rice. 
   
5. If you're using a rice cooker, add the rice to the bowl of the rice cooker and add cold water to just under the 2 cup line (you want the rice to be on the firm side as you'll be adding the seasoned vinegar after the rice is cooked). If you don't have a rice cooker, add the rice to a large heavy bottomed non-stick pot, then add 1 1/2 cups of cold water. 
6. Let the rice sit in the water for at least 30 minutes. This allows the grains of rice to soak up some water before cooking, which results in shinier rice with a better texture. 
7. If you are using a rice cooker, turn it on and let it do it's thing. If you are doing this on the stove, turn the heat onto high and bring the rice to a boil (be careful not to let it boil over). Turn down the heat to low and cover with a lid. Set a timer for 15 minutes. Once the rice is done, turn off the heat and let the rice steam for 10 minutes. 
8. While you wait for the rice to cook, combine the vinegar, sugar and salt in a small bowl. You can microwave it for a bit to help dissolve the sugar. 
   
9. After the rice has had a chance to steam, it should be firm, but the core should not be crunchy. It should be sticky, but each grain of rice should retain its own shape. If your rice was fresh, the surface of each grain should be glossy. 
   
10. Dump the rice out into a very large bowl, the key is that you want a container with a lot of surface area so you can spread the rice out. Pour the vinegar mixture over the hot rice. 
    
11. Set the bowl on a damp towel to keep it from sliding. Using a shamoji or broad flat wooden spoon in one hand and a fan or piece of cardboard in the other, gently combine the rice and vinegar using a side-to-side cutting motion with the edge of the spoon. You want to separate each grain of rice, so the vinegar penetrates every surface, but you don't want to break the grains of rice or mash them together. Use the fan in your other hand to fan the rice. This cools the rice and helps the excess liquid evaporate quickly, which gives your rice a nice shine and prevents it from getting mushy. It's a bit tricky mixing and fanning at the same time, so if you can get a helper or use an electric fan it will be much easier. 
    
12. The rice is done when the surface is no longer wet and slippery, the rice is fluffy, and each grain is very shiny. It will still be a little warm, but it should not be hot. Spread the rice out over the surface of your bowl, and cover with a damp towel until you're ready to use it.