perfect sushi rice
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
  1. Rinse the uncooked rice with cold water, until the water runs clear.  Strain in colander or sieve.
  2. Add rice to 3 cups cold water in a saucepan.
  3. 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.
  4. 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.
  5. Stir until rice absorbs the new liquid and dries just a bit.