Japanese Sushi Rice

Japanese Sushi Rice
4 cups raw Japanese sushi (short-grain) rice
4 1/4 cups water
1/2 cup unseasoned rice vinegar
5 tablespoons sugar
1 teaspoon salt

Measure rice into a large saucepan and rinse well in cool water until water runs clear. Drain excess water, then measure the correct amount of water into the pan. Let rice soak for 20 minutes. Bring the water/rice to a boil, then cover and simmer on low heat for 40 minutes. Remove pan from heat, set aside, leaving covered another 20 minutes. If you are using a rice cooker, Let rice soak for 20 minutes, then press “cook” button. Continue to the next step 1 hour after pressing “cook button”.

Moisten a shallow, open container (glass 13 x 9 pan works well) with a damp cloth and scoop cooked rice into it. Mix the vinegar, sugar and salt in a separate bowl, stirring until sugar is dissolved. Sprinkle vinegar mixture over cooked rice and gently stir until rice glistens. Spread the rice over the bottom of the bowl cool for 20 minutes. Flip the rice over and cool another 20 minutes.

Shopping List: Inari Sushi & California Rolls

5 lb bag Japanese Short grain rice

1 jar Rice Vinegar (Unseasoned)

1 package INARI skins (refrigerator section in Japanese Markets:

Japan Sage Farm Market 1515 South Main or

Oriental Food Market 667 South 700 East

1 package Nori (roasted seaweed sheets)

1 small can wasabi

1 jar soy sauce

1 Cucumber

1 Avocado

½ lb Crab Meat

1 small package gari (pickled ginger) If Desired.

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