SUSHI RICE

Sushi Rice image

Categories Rice Side Bon Appétit Fat Free Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 3 cups

Number Of Ingredients 6

Ingredients

1 cup medium-grain white rice (such as Calrose)
1 1/4 cups cold water
1 2-inch-square piece dried kelp (konbu),* wiped lightly with dry cloth
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt

Steps:

Place rice in strainer. Rinse under cold water until water runs clear. Drain well. Transfer rice to heavy medium saucepan. Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes. Uncover, discard kelp and bring mixture to boil. Reduce heat to low. Cover and cook until water is absorbed and rice is just tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Transfer rice to large glass bowl.
Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves. Drizzle mixture over rice. Gently toss rice with vinegar mixture to coat. Cover rice with clean damp towel and cool completely at room temperature (do not refrigerate).

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