My husband is the sushi maker in our home. This is the recipe he's perfected for sushi rice!
Read about my hate-love affair with sushi and how we came to make our own sushi in Uruguay: SUSHI SATURDAYS.
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2 cups uncooked white rice (Look for sushi rice - it's more starchy and a shorter, fatter grain.)
3 cups water 1/2 cup rice wine vinegar 1 T olive oil 1/3 c sugar 1 & 1/2 t salt |
- Rinse the uncooked rice with cold water, until the water runs clear. Strain in colander or sieve.
- Add rice to 3 cups cold water in a saucepan.
- Heat to boiling, then reduce to low. Cover tightly and simmer on low for around 20 minutes. Check to see if water has absorbed. If not, continue cooking just a bit.
- In a separate saucepan, stir together rice wine vinegar, olive oil, salt, and sugar. Heat over low heat until sugar has completely dissolved. Cool to room temperature; stir into rice.
- Stir until rice absorbs the new liquid and dries just a bit.
