3 cups short grain rice
3 1/4 cups water
1/3 cup seasoned rice vinegar
3 Tbsp Sugar
1 tsp salt

Rinse rice well. Add rice and water to rice cooker, and cook as usual.

In a small sauce pan, mix rice vinegar, sugar, and salt. Heat on low setting until sugar and rice dissolve. Cool.

Once rice is cooked, spread the hot rice into a large, non-metallic mixing bowl. Fold the cooled vinegar mixture into the rice carefully, being careful not to mush it. Allow rice to cool, and use right away.

Makes enough for 10+ rolls

This entry was posted on Wednesday, July 29th, 2009 at 7:58 am and is filed under Ethnic, Gluten Free, Main Dishes, Recipes, Sushi. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.