MISCELLANEOUS: If you are into making sushi at home, you might like to give this version of sushi rice a try

SUSHI RICE:

 

 

 

 

21/2 cups short-grain white rice                                  

3 cups cold water

4 tbsp. rice vinegar                                                     

3 tbsp. sugar

2 tbsp. mirin, or Japanese rice wine                            

3 tsp. kosher salt

 

 

 

 

Put rice in a large container and rinse it through several changes of water. Cover with cold water and let soak for 45 minutes.

 

Drain and transfer rice to a deep pot filled with 2 ½ cups cold water. Cover pot and bring to a boil over high heat. Reduce heat to medium-low and cook rice for about 15 minutes, or until all the water is absorbed.

 

Remove pot from heat and let rice stand, covered, for another 10 minutes. Turn rice out onto a large baking sheet or a large bowl to cool slightly.

 

Stir vinegar, sugar, salt and mirin together until sugar and salt are dissolved. Pour this mixture over rice and mix it in thoroughly, either by hand or by using a pair of chopsticks or a rice paddle.

 

Let rice cool to room temperature before using.