Sushi Rice

This is NOT a Freezer Friendly recipe... BUT I need to archive it so that I can find it when I need it... wise ;)

Cook Rice.

Rice 1 cup

Water 1 1/5th cups

Mix together:

Vinegar 2 Tbsp

Sugar 1/2 Tbsp

Salt 1 tsp

Prepare a non-metallic mixing tub/bowl, preferable wooden or glass (make sure its not polished since the vinegar will remove the wax polish).

Wash mixing tub/bowl well. Dry with kitchen towel

Put cooked rice into mixing tub/bowl and spread it evenly over bottom of the tub/bowl.

Sprinkle vinegar mixture generously over the rice. You may not need all of the vinegar mixture. Do not add too much liquid.

With a large wooden spoon, mix riice with slicing motion.

While mixing, use an electric fan. This is not to cool the sushi rice but to puff the extra liquid away

Keep sushi rice in the wood tub, covered with a damp cloth.

Recipe compliments of Mikuni University - Sushiology 1A