sushi rice
where to find me
the asian-ish collection
salmon fried rice with an egg on top
the basics
— makes about 4 cups
— takes half an hour
the ingredients
— sushi rice | 2 cups
— water | 2 cups
— sugar | 2 tbs
— salt | 1 tsp
— unseasoned rice vinegar | 1/3 cup
closely adapted from BirdyBaker for food.com
the process
— in a mesh strainer, rinse the uncooked rice until the water runs almost clear
— in a medium pot, bring rinsed rice and water to a boil over high heat
— turn the heat down to low and simmer, covered, for 10 minutes or until all water is absorbed
— take the pot off the heat and let it sit, covered, for 15 minutes
— meanwhile, and you’ll only need a few minutes for this, dissolve the sugar and salt into the vinegar in a small saucepan over low heat
— after the rice has sat for 15 minutes, fold the vinegar mixture into the rice
notes
— gluten free
— dairy free
