BASIC: SUSHI RICE

 Sushi rice is darn easy and who ever said you have to use it just for making sushi rolls.  You can use it just as it hot or cold.    Cold sushi rice with hot veggies and your choice of cooked meat is a real treat.  

2 cups of Sushi Rice.    I use a brand called Calrose.

 First wash the rice.  All that white stuff is starch, so rinse the rice about 4 to 5 times.

 About like this.  So the water is clearer than it was.   Now drain off as much water as you can using a sieve.  

This is one of my many sieve, if you don't have one of these you can also use a splatter screen, they work really well too.
 Put a clean dish towel under it and then spread the sushi rice over the top.  It take about 15 minutes for sushi rice to dry.   All you have to do is put something dry underneath the sieve to absorb most of the water.  It can be a bit damp, and not all the way dry.

  Above I put some extra napkins to absorb extra water.    And from the picture to the left you can see the rice spread out and drying.

  The dried Sushi Rice.

 Add 3 cups of water.  Turn to high with lid on.

 I love glass lids.   As soon as you see this, turn it down to low.    Or as soon as you see bubbles spitting out the side of a lid.

Next life the lid if you have to and look for the little holes with bubbles coming out of them, as soon as they look similar to this shut the burner off.     As you can see their is still some big bubbles.  Take it off the burner and let it rest 15 minutes more.

 8 Table spoons vinegar
4 Table spoons sugar.

 Bring to a light boil.  Little bubbles, not big bubbles.   Until the sugar is dissolved.

 After the 15 minutes is up. Pour the rice into a bowl and cut into it to release steam.   Do this for about another 15 minutes.  After that pour all of the vinegar mixture into the sushi rice and keep cutting and mixing it in.

 How to store sushi rice for later.   Cover with paper towel or napkins.

 Use water to damp the entire napkin or paper towel and then cover with a lid.   This way the rice will not dry out. And be sure to tuck the edges into.

If you do not do this you will have rock hard rice.  It dries out super fast.  

 You can use this for breakfast with hot eggs, lunch with tuna and dinner.  This amount of rice should last about three or four day.