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Sushi Rice

4 cups short-grain rice

1/2 cup rice vinegar
4 tablespoons sugar
2 tablespoons mirin (sweetened rice wine)
2 teaspoons salt

Wash the rice until the water runs almost clear. Drain. Let sit
for at least 30 minutes.

Put the rice in a large stockpot. Add enough water so that the
water level is about 1 to 1 1/2 inch higher than the rice. The
exact amount of water varies, depending on how long the rice has
been soaking, or how old the rice is.

Note 1: Getting the right amount of water comes with experience,
so don't be discouraged.

Note 2: I highly recommend investing in a good rice cooker, preferably
one with a timer and a keep warm setting. You will get perfect
rice every time without much effort.

Cover and bring to a boil over medium high heat. Reduce heat to
low and let simmer until liquid is absorbed, about 20 minutes.
Remove from heat and let stand for 20 minutes. Important: Do not
open the lid during this simmering and standing period.

Prepare the seasoned vinegar: Mix the rice vinegar, sugar, mirin,
and salt. Stir until all the sugar and salt are dissolved.

Remove the rice into a large glass bowl. Add the seasoned vinegar,
a little at a time, and mix into the rice, constantly fanning to
cool. (A small electric fan comes in handy.) Mix in just enough
of the seasoned vinegar to absorb into the rice without becoming
watery. Cover with a damp cloth until ready.


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