This is Chef Kate Koo’s recipe and method as seen in our SUSHI 101 class in Sept and Oct 2011.
1 1/2 cups medium or short grain rice
- Cold water for rinsing
1 1/4 cups water for cooking
Place rice in a large bowl and fill with cold water. Gently stir rice with hands and drain off water.Repeat 5 times. Drain in colander. Transfer rice to pot or rice cooker. Add water to cook. (*)
If cooking rice on the stove: Heat water and rice over high heat until the pot begins to steam. Turn down heat to low and cook for 25 min. Let rice stand covered for 5-10 minutes before mixing in sushi su. (*)If using a rice cooker the sushi su may be added as soon as the rice is done cooking.
Sushi Su (vinegar component):
1/2 cup unseasoned rice vinegar
- 3 tablespoons sugar
- 1 1/2 teaspoons kosher salt
While the rice is cooking heat unseasoned vinegar, salt, and sugar over low heat and stir to dissolve. Allow the sushi su to cool before mixing into the rice. Transfer cooked rice to a large bowl, preferably wooden. Gently fold sushi su into rice using a rice paddle or wooden spoon. Cool sushi rice covered with a damp towel for 10 minutes.