Sushi Rice Preparation

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Before making sushi, prepare seasoned sushi rice. It's important that you properly cook and season the rice in order to make authentic-tasting sushi and sashimi. Use short grain white rice called "sushi rice," which contains the ideal amount of starch for making sushi. The specialty rice's high starch content gives it a sticky texture, making it easy to grasp between chopsticks and adhere to fish, vegetables, seaweed and other sushi ingredients. Use a saucepan and a few basic ingredients to make foolproof sushi rice.

Pour 2 cups of sushi rice in a bowl and rinse it with two changes of water to remove any debris.

Transfer the rinsed rice to a medium saucepan and add 2 cups of water. Bring the water to boil over high heat, leaving the pan uncovered. Reduce the heat to "low" and cover the saucepan with a lid.

Simmer the rice for 15 minutes, or until all of the water is absorbed. Remove the rice from the heat and allow it to stand for 10 minutes.

Stir 2 tbsp. of rice vinegar, 2 tbsp. of white sugar and 1 tbsp. of kosher salt in a small saucepan over medium heat until the sugar is dissolved.

Place the rice in a glass mixing bowl and pour the vinegar mixture over it. Stir the rice gently to coat each grain with the vinegar mixture. Allow the rice to come to room temperature before using it.