Best Sushi Rice
This is a great recipe to keep in your cook book. It can be used for nigiri sushi, poke bowls, and all sushi rolls.
Ingredients
2 cups of sushi rice
2 cups of water
2 tablespoons of rice vinegar
2 tablespoons of sugar
1 tablespoons of kosher salt
Instructions
First things first place your rice into a strainer and rinse until the water runs clear. Use your hands to stir the rice to ensure it all gets rinsed. This is crucial to keep your rice sticky and not pastey/goopey (I know these are not real words, but you know what I mean). Place the rinsed rice into a medium pan with the 2 cups of water over high heat. Once the water begins to boil, cover the pot and reduce the heat to simmer. Cook for 15-17 minutes. Once the rice has finished cooking, remove from the heat, leave the lid on and let it sit for another 10 minutes.
Combine the vinegar, sugar and kosher salt in a small bowl. Stir until all ingredients are completely dissolved.
Once the rice has sat for 10 minutes, spread it out on a parchment lined baking sheet or baking dish. This will help it cool quicker. Pour the liquid mixture and toss to incorporate. Allow the rice to come to room temperature before using. You can store leftover rice in the fridge in an airtight container for up to one week.