Sushi rice is great for rice bowls  (in addition to sushi!) so it’s handy to know how to make a quick batch. I often use any leftovers to make fried rice or sometimes rice pudding (it’s short grain rice so it works well).

Ingredients

• 1 cup sushi rice
• 1 and 1/4 cups water
• Sushi vinegar (3:2:1 of rice wine vinegar, sugar and salt)

Method

1. Rinse the rice in a medium sized sauce pan (2-3 times until the water is mostly translucent). Drain and put back in the pot.
2. Add 1 and 1/4 cups of cold water to the rice, turn the heat to high and bring the rice to a boil with the lid off.
3. Once rice comes to a boil, cover the pot, reduce the heat to low and cook for 15 minutes.
4. Remove the pot from the heat and let it continue to steam for another 10 minutes (keep the lid ON, you need the steam to finish cooking the rice).
5. Remove the lid and fluff.
6. To season (if you want to), remove the rice and spread out in a wide bowl, tray or chopping board. Sprinkle 1 Tbsp of the sushi vinegar over the cooling rice and gently fold it in with a rice paddle or wooden spoon).