Rice for sushi

Ingredients for 1 servings:

• 350 g sticky rice, Asian, for sushi
• 675 ml water
• 100 ml rice vinegar, mild
• 1 tbsp sugar
• 1 tsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

among many possible preparation methods the best in my opinion

Wash the rice in a sieve until the water runs clear, then drain well and place in a very large pot with the water. Cover and let it soak for half an hour without adding heat. Bring the rice and water to a boil over high heat. Once boiling, reduce the heat to low and let the rice soak for another 15-20 minutes. Remove the pot from the stove, place several sheets of kitchen paper between the pot and the lid, and let it soak for another 10 minutes. Heat the vinegar, salt, and sugar together in a pot until dissolved. Place the rice in a large bowl and drizzle with the vinegar mixture, stirring (ideally with a wooden spoon) in a chopping motion until all the vinegar mixture is incorporated and the rice has cooled slightly (normal stirring would cause the rice to stick together prematurely – so do not knead!!!). The rice is now ready to be used.