Sushi Rice (Su-Meshi)

Yield: 2 cups cooked rice

Ingredients

1 cup short grain rice
1 1/2 cups water
8 teaspoons rice vinegar
4 teaspoons castor sugar (superfine) / if not available, boil the water, vinegar and sugar until sugar is dissolved
1 teaspoon Kosher salt

Method

1. Put rice in a large bowl and add enough water to cover the rice.
2. Mix and drain the rice several times until the water turns clear. 5-6 times.
3. Put rice into a saucepan and add 1 1/2 cups of water, cover and bring to a boil.
4. Reduce the heat and let simmer for approximately 15 minutes without lifting the lid.
5. Remove from the heat and let sit for 10 minutes. Transfer to a large bowl.
6. While rice is sitting, mix the vinegar, sugar and salt until dissolved.
7. Add the mixture to the rice in the bowl and fluff with a wet spatula or rice paddle.
8. If someone fans the rice while fluffing, the rice will become glossy.
9. Cover the bowl with a wet dish towel and leave to cool until ready to use.
10. Do not make more than 4 hours ahead and do not refrigerate.