Sushi Rice
adapted from TV Food Network Pick of the Day Show #PD1D01
If the lid of you pot is not tight fitting over the pot with a piece of foil and put the lid back on. This will help to get a better seal.
1 cup sushi or short grain rice
1 1/3 cups water
2 tablespoons rice vinegar
1 tsp. sugar substitute
1 tsp. Kosher salt
- Rinse rice in water until the water runs clear then drain in a colander for an hour.
- Place the drained rice in a medium pot with a tight-fitting lid and add the water.
- Bring the water to a boil and allow to boil for about 2 minutes, reduce heat and simmer for another 10-15 minutes or until water has been absorbed.
- Remove from the heat, remove lid and place a towel over the pot. Replace lid and let stand for 10 to 15 minutes.
- While the rice cooks, combine vinegar, sugar and salt in a small skillet or pot. Heat over low, stirring, until sugar and salt dissolve.
- Set aside to cool.
- Spread out the rice on a non-reactive baking sheet.
- Run a spatula through the rice in a slicing motion to separate the grains while adding the vinegar mixture.
- Keep at room temperature until ready to use.
