Sushi Rice

Alton Brown from Good Eats ( this is a quicker version )



Traditional Style ( this takes several hours)

Sushi Rice Ingredients:
2 cups short grain rice
4 1/2 tablespoons rice vinegar
2 teaspoons salt
2 cups water
4 teaspoons sugar

Making the Sushi Rice
Mix the vinegar, salt and sugar. Stir well and set aside and allow solids to dissolve completely
Add the dry rice to a medium-sized bowl. Add water to cover. Gently massage the rice between the fingers to wash starch off the surface of the rice grains. Carefully pour off water or use colander to strain the rice. Repeat as needed until rinse water returns clear.
Cover the rice with water and set aside until rice turns milky white, about 20 minutes. Drain rice well.
If using an electric rice cooker, follow the manufacturer’s instructions for washing, draining and cooking the rice
Place rice in a medium-sized heavy-bottomed pot with a close fitting lid. Add 2 cups of water and heat over medium heat until boiling using a rice paddle to stir and scrape down rice grains. When boiling, cover pot and reduce heat to medium low and simmer until liquid water just disappears, about 5 to 8 minutes. Turn heat to very low and continue heating to steam the rce until completely cooked, about 10 to 15 minutes. Remove from heat and allow the still covered pot to cool for 10 minutes.
After the rice has cooled for awhile but still warm, we need to season the rice with sushi-su, the vinegar, sugar and salt mixture. To season the rice, carefully turn out the rice into a large flat glass or other non-reactive container (no metal containers). Discard any overcooked rice grains on the pot bottom. Use the rice paddle to spread the rice grains. Slowly add the sushi-su while mixing the rice in a folding motion. Use a fan or even a folded newspaper to fan and cool the rice to near room temperature. Cover to keep from drying, and set aside but do not refrigerate. Rice made in the morning is just about right to make sushi in the afternoon.


from:http://www.twentymile.com/Cookbook/sushiroll01.htm