|sushi rice||2 cups||or short grain rice|
|kosher salt||1 tbsp||-|
|rice wine vinegar||2 tbsp||-|
# swirl the rice in cool water, then pour off and repeat till the water is clear.
# bring rice and water to a boil over high heat, uncovered. Do not add salt during cooking.
# cover and let simmer at lowest heat for 15 mins
# remove from heat. let rice sit for 10 min, covered.
# in another bowl, combine sugar, salt, and vinegar
# microwave for 30-45 sec to help to dissolve (but not all will)
# dump rice into a large bowl (unvarnished wood is best, but glass is better than steel because it's best if the rice can cool slowly)
# spread out rice by a slashing or cutting motion, not stirring or folding.
# pour on vinegar solution
# distribute the solution throughout the rice by the same slashing motion or gentle folding, still not stirring.
# cool rice down by fanning it (manually, not a motored fan). Paper plate works if a hand-fan is not available. Fan until at room temperature.
# if not ready to use it immediately, cover bowl with a moist towel while you prepare the other ingredients.
# do not store in refrigerator, the rice will harden and lose it's stickiness.