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Sushi Rice
  The heart of sushi is the rice. Without rice there would not be sushi. The very word "sushi" means "vinegared rice." There are a number of important factors to successful, delicious sushi rice. First, you must use white, short or medium grain rice which will give you a soft, sticky consistency. Secondly, you must use a rice cooker. An electric rice cooker is essential for perfect, no fail rice for sushi.

Ingredients (serves 4-6):

To Cook in the Rice Cooker:

  • 3 cups (rice measuring cup) short or medium grain white rice
  • Water to fill to water level 3 for sushi rice

To Prepare Separately:

  • 4 Tbsp. rice vinegar
  • 3 Tbsp. sugar
  • 1 tsp. salt
1

Measure rice accurately and place in inner cooking pan. Rinse the rice under water until water clears.

2

Add water by filling up to the water scale marked “3” for “Sushi Rice.” Cook the rice using the “Sushi” setting.

3

While the rice cooks, stir the rice vinegar, sugar and salt in a small bowl until the sugar dissolves. Set aside.

4

When rice completes cooking, place the rice into a large, wide, shallow dish. (Avoid using metal since vinegar may react with it.) Pour the vinegar mixture evenly over the rice and mix using a spatula. The vinegar seasoning must be mixed while the rice is hot.

5

As you are folding in the vinegar mixture, fan the rice briskly with a hand or electric fan. Continue fanning and mixing until the rice has cooled to body temperature and appears glossy.

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