Sushi Rice

Sushi Rice

Ingredients:
roland, seasoned rice wine vinegar,
sugars, granulated
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic

Directions:
Combine the vinegar, sugar, and sea salt in a small pot over low heat.
Stir to dissolve the sugar, remove from heat, and set aside to cool.
Rinse the rice in several changes of fresh water until the water runs clear; then let it drain really well.
Put the rice in a rice cooker with the measured water.
Turn it on and let it do its thing.
When its done, put the rice in a shallow bowl and drizzle with the vinegar solution.
With a spatula, fold the rice to incorporate.
Do not stir or mix because the grains will get smashed and the rice will become mushy.
This is not what we are going for here.
Spread the hot rice out on a cookie sheet and fan to cool it down.
The rice should look shiny, be somewhat sticky, and have a nice balance of tart and sweet flavor.
Keep the rice covered with a clean dish towel at room temperature until ready to use.