Ingredients
-
-
1
-
1/2
-
1/4
-
-
3
-
3
-
6
-
-
-
-
-
-
-
Directions
Sushi Rice, I like this recipe because it is pretty easy and I have gotten good results everytime use it. It is adapted from a couple of different recipes. This makes almost 2 cups of seasoning, I put what I have left in a jar or bottle and refrigerate, I’m allergy to rice, WAY too salty for us! I had to add another 2 cups of rice to make it edible!
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Steps
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1
Done
|
For the Seasoned Vinegar: Combine Ingredients in a Small Sauce Pan Over Med-Low Heat Until Sugar and Salt Are Dissolved. |
|
2
Done
|
Allow to Cool and Store in the Refrigerator. |
|
3
Done
|
For the Rice: Put 3 Cups of Rice in a Large Bowl and Rinse Until the Water Is Clear. |
|
4
Done
|
Drain the Rice and Add the 3 Cups of Cold Water to a Pot With a Good-Fitting Lid. |
|
5
Done
|
Do not Cover the Pot Yet, Though. |
|
6
Done
|
Over High Heat, Bring to a Simmer. |
|
7
Done
|
Once the Rice Is Simmering, Cover Rice and Reduce the Heat to Medium Low. |
|
8
Done
|
Cook For 10 Minutes Without Removing the Pot Lid at All. |
|
9
Done
|
Turn Heat Down to the Lowest Setting and Cook For Another 10 Minutes. |
|
10
Done
|
Now, Turn Off the Heat and Let the Rice Sit in the Pot on the Stove For 15 Minutes. |
