Yield: 4 cups
- 2 cups sushi rice
- 2 cups water
- 4 tablespoons rice vinegar
- 3 tablespoons sugar
- 2 teaspoons salt
- 2 tablespoons mirin
Do not follow the directions on the bag of rice! Rinse the rice only 3–4 times—the water does NOT have to run clear as it will instruct on the bag. Allow rice to drain thoroughly—45 minutes in winter, 30 minutes in the summer. (Trust me here.)
While rice is draining, combine vinegar, sugar, salt and mirin in a bowl and mix well. Set aside.
Add the rice and water to a pan and bring quickly to a boil over high heat. Once it reaches a boil, reduce to a simmer. Cover the pot and cook for 15 minutes before removing the pot from the heat, keeping the lid CLOSED. Absolutely no stirring or sneaking a peek!
Let rice rest for 10 minutes, then remove the cover.
Spread the rice in a wide glass or ceramic dish to cool and lightly fan the rice while adding the vinegar mixture. Mix rice gently, being careful not to break or mash it.
Cook’s note: If you have a rice cooker, follow the directions for “sushi rice” and add the vinegar and other seasonings after cooking.