Sushi Rice Traditional

TRADITIONAL SUSHI RICE
By Earl of Chula Vista SDA Church

Ingredients:
2 c Japanese rice (white sushi rice)
3 c cold water
½ c rice vinegar
¼ c white sugar
1 tsp salt
OR could use Mirin in place of this mixture

1) Rinse rice well by gently swirling in cooker pot with 2-3 rinses of water changes of cold water. Drain water. Add 3 cups of cold water to rice cooker pot with rice in it and cook till done

2) While rice is cooking, make vinegar mixture on stovetop: (See Alternative Methods below*)
½ c rice vinegar
¼ c white sugar
1 tsp salt

Add rice vinegar, sugar and salt into a pan, heat and mix well until sugar dissolves. Pour vinegar mixture into a small bowl; set aside to completely cool.

*ALTERNATIVE METHODS: In place of traditional seasonings, could do the following recipe: In a jar place cut-up mushrooms (any kind), sea salt, tamari or Braggs Liquid Aminos, and cover with a lid and shake well. Let the mixture set for a while to the incorporate flavors. Then drain and save the liquid to mix with sushi rice. Remove mushrooms; could save to use in another recipe. Or can make rice and omit seasoning.

3) After rice is cooked, remove carefully into a wooden or glass bowl. Do Not use metallic plate or bowl. While rice is still hot or warm, sprinkle vinegar mixture over the rice and fold it into rice with a wooden spatula in a spiral pattern, starting from outside. Be careful not to smash the rice. You do not want your rice to be pasty. Continue in this fashion until all the vinegar mixture is used and incorporated into the rice. Use this method if using a seasoning; if not using any seasonings, just follow instructions in folding the rice. Be sure to cool the rice before handling so it is not too hot to handle. To cool the rice quicker, use a hand fan and fan the rice till cool enough to handle.

Do not keep rice at room temperature for more than two hours, as it will become dry and not spread well. Cover with a clean damp towel in between making your sushi rolls to keep rice moist.