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Sushi Rice

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Active Time:  10 Minutes
Total Time:  35 Minutes
  Makes about 6 cups
Sushi is all about the seasoned rice and an array of accompaniments to top or roll inside the rice. Short grain rice is used for sushi because of its ability to retain its texture when cooked and to stay soft even when cool. A Hangiri or cedar tub is used when seasoning the rice, because it absorbs excess moisture; a plain wooden bowl makes a good substitute.
5 tablespoons rice vinegar, unseasoned
5 tablespoons sugar
4 teaspoons sea salt
3 inch square kombu

3 1/2 cups short-grain sushi rice
4 cups water
Combine vinegar, sugar, sea salt and kombu in small skillet. Stir mixture over low heat until sugar and salt dissolve. Cool to room temperature.

Meanwhile, rinse rice under cold running water until water runs clear. Drain well. Combine rice and 4 cups water in heavy medium saucepan. Bring water to boil. Reduce heat to medium-low. Cover and simmer gently until most of water is absorbed, about 15 minutes. Alternatively, cook rice in rice cooker according to manufacturer's instructions. Remove from heat; let stand covered 10 minutes. Transfer rice to large wide wooden or glass bowl. Sprinkle with 1/2 of vinegar mixture. Stir rice gently being careful not to smash rice. Season mixture to taste with additional vinegar mixture.

Transfer rice to container cover with a damp cloth to prevent rice from drying out.

Recipe created exclusively for by Robert Danhi and Estrellita Leong-Danhi.

Serving size = 3/4 cup

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 6 cups
Calories: 344
Sodium: 1153mg
Fiber: 2g
Carbohydrates, Total: 77g
Protein: 6g
% Cal. from Fat: 0%
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