Sushi Rice Recipe Ingredients

Rinse sushi rice with cold water in a fine mesh colander until the water runs clear.  Drain rice for 1 hour shaking gently every so often to remove extra water from the rice.

Bring 4 cups of water to a boil in a saucepan with a tight fitting lid.  Add well-drained rice to the boiling water, and cover with lid.  Cook sushi rice for 5 minutes and then reduce heat to low.

Continue cooking rice until all of the liquid has been absorbed and the rice is tender.  This normally takes about 15 minutes.  Remove from heat and let sushi rice sit for 10 minutes covered.

Over low heat, using a stainless steel measuring cup as a small saucepan, combine sugar, salt, and rice vinegar.  Bring to a simmer while stirring.  Make sure the sugar and salt are dissolved into the rice vinegar and then remove from heat.

Place the cooked rice in a large bowl and begin to cool the rice with a fan.  I use a small fan placed on a stack of books with the air directed at the rice (make sure the fan is clean).

Using a sushi rice spoon, or large wooden flat spatula, toss the rice vinegar mixture with the rice.  Continue cooling and mixing the rice until it reaches room temperature.

You have now completed the sushi rice recipe and can use the rice immediately.  If you don't need to use the sushi rice immediately, you can cover the sushi ri with a damp towel and leave at room temperature for a short amount of time.