Sushi Rice

Name: Sushi Rice
Ingredients: 1 cup medium-grain white rice (such as Calrose); 1 1/4 cups cold water; 1 2-inch-square piece dried kelp (konbu),* wiped lightly with dry cloth; 2 tablespoons rice vinegar; 1 tablespoon sugar; 1/2 teaspoon salt

3.2

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Servings: 3

Cost: $3.49 /serving

japanese rice side

Ingredients

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1 cup medium-grain white rice (such as Calrose)1 1/4 cups cold water1 2-inch-square piece dried kelp (konbu),* wiped lightly with dry cloth2 tablespoons rice vinegar1 tablespoon sugar1/2 teaspoon salt

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Instructions

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Step 1

Place rice in strainer. Rinse under cold water until water runs clear. Drain well. Transfer rice to heavy medium saucepan. Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes. Uncover, discard kelp and bring mixture to boil. Reduce heat to low. Cover and cook until water is absorbed and rice is just tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Transfer rice to large glass bowl.

Step 2

Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves. Drizzle mixture over rice. Gently toss rice with vinegar mixture to coat. Cover rice with clean damp towel and cool completely at room temperature (do not refrigerate).