Recipe: sushi

Directions

Sushi Rice

1. sift rice until water is close to clear. Generally takes 3x passes. Sift by gently tossing rice with hands in a bowl, then straining water out.

2. Add 2 cups rice, 2 cups water to a pot.

3. Cook over medium heat until simmers (6.5 heat). Toss gently until water has evaporated, and rice begins sticking to bottom of pan.

4. Cover with a tight lid. Turn off burner. Let sit for 10min. Grains should be visually distinct, but taste soft, like rice.

5. Add 1/3 cup of rice vinegar

WARNING:

Last time, rice came out undercooked, and still tasting glutinous.

I would sift for longer, and cook for longer. Adding water if necessary. Taste rice to test.