Sushi rice

Ingredients for 6 servings:

• 3 cup(s) rice (short grain rice)
• 4 cups water
• 15 tbsp vinegar (rice vinegar)
• 7 tbsp sugar
• 3 tsp salt

Instructions

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

Wash the short-grain rice (not special sushi rice) until the water runs clear. Then bring it to a boil with the 4 cups of water in a saucepan and boil for about 3 minutes. Reduce heat to low and simmer with the lid on for about 15-20 minutes, until the water is absorbed. Then let it swell for another 15 minutes. Remove the lid from the pan and place a cloth (or a towel) over it, as this will absorb the condensation and prevent it from dripping back onto the rice, thus ensuring a more even consistency. Let the cooked rice cool slightly. For this, it’s best to transfer it to a large, wide bowl (the Japanese recommend a wooden bowl) and cover with a damp cloth. Meanwhile, stir the vinegar, sugar, and salt until the crystals have dissolved. I always heat it quickly in the microwave because it’s the fastest and you don’t have to stir as long. Now spread the lukewarm rice in a large bowl, pour over the vinegar, sugar, salt, and molasses, and mix thoroughly with a (wooden) spoon. At the same time, fan the rice with a fan to create some air—that’s the secret behind the shiny, sticky rice.