Cooking sushi rice can be somewhat challenging, the starch needs to be rinsed away to avoid the rice sticking together. The grains should be cooked just enough to still have a textural bite to them without being chewy or crunchy. Much easier to prepare in a rice cooker but still totally achievable on the stove top wiht a little more attention.

For the rice:

2 cups short grain sushi rice

2.4 cups water

Rinse your rice thoroughly under water until the water runs completely clear (it’s extremely important to wash away all the excessive starch). Place your rice into a shallow pot and pour in your water. Cook on high heat stirring occasionally until the liquid boils. Turn the heat down to low and cover with a lid. Cook for 10-12. Turn off the heat and keep the lid on. Let sit for 20 min and remove lid. Mix gently to make sure you don’t break the grains. Season and let cool at room temperature.

For the seasoning:

2 tbsp rice vinegar

1 tsp salt

1 tsp white sugar

Bring the ingredients to a boil and pour over the sushi rice. Mix gently. Best used within 2 days.