MARK BITTMAN'S SUSHI RICE

Mark Bittman's Sushi Rice image

Provided by Mark Bittman

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

1 cup rice vinegar
3/8 cup sugar
2 tablespoons salt, plus a pinch
1 piece konbu (kelp), about 3 or 4 inches square
2 cups short-grain white rice
1 teaspoon sake, optional

Steps:

Combine vinegar, sugar and 2 tablespoons salt in a container and shake or stir until dissolved. Add konbu and let sit about 30 minutes before removing konbu and covering container. Let sit for at least 2 hours and up to several days. (Room temperature is fine.)
Wash rice in several changes of water until water runs clear. Combine with sake, a pinch of salt, and 2 1/2 cups water (if you're using a rice cooker) or 3 cups water (if you're cooking it on stovetop). Cook until water is absorbed, 38 minutes in a rice cooker, about 25 minutes in a covered pot over medium-low heat.
Turn rice into a large bowl, preferably wooden, and let cool for 15 minutes.
Using a rubber spatula, a wooden paddle or spoon, gently fold sweetened vinegar into rice, a little at a time. You will probably need about 1/2 cup for this amount of rice, but a little bit less or more is fine. Rice should be glistening and moist but not wet, and sweet but not overly so. Use immediately with sushi toppings of your choice.