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Japanese Sushi Rice

Place rice in strainer and rinse under cold water ensuring all excess starch is removed. When water is clear drain rice and place in a large saucepan and add cold water. Put a lid on the saucepan and bring to rapid boil. This should take about 5 minutes.

Reduce the heat to low and continue to cook until water is absorbed. Once absorbed raise the heat for a few minutes to dry rice out a little.

Remove from the heat and allow to cool, leaving the cover on the saucepan, letting stand for about 30 minutes.

Transfer the rice to a wide bowl, glass or ceramic is best as metal tends to keep the heat in.  With a wooden spoon toss the rice gently and fan it

With a  sheet of cardboard or ladle to help cool it. Do not refrigerate as this will add moisture.  Once the rice is cool gradually add the rice vinegar in small amounts so the rice does not become wet.

The rice should have a mild vinegar flavor but not be overpowering.

Cool the rice and use in your for your dish.

You can make your own Sushi Su vinegar by adding 1 tablespoon of sugar to 1/4 cup of rice vinegar and a pinch of salt over low heat. Cool before using.


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