Ingredients:
- 2 cups of sushi, Cal-Rose or medium grain rice
- 2 1/4 cups water
- 2 Tbsp. sweetener of choice, liquid or dry
- 1/3 cup rice vinegar
Instructions:
Place rice and water in a medium saucepan. Place a tight-fitting lid on the pan and bring to a boil over medium high heat. Don't remove the lid. Listen for a bubbling sound and watch the lid for rattling. Then reduce the heat so that the rice is simmering and simmer, covered, for 5 minutes. Adjust heat as needed to keep things from boiling over. Remove from heat and allow the rice to site, covered, for 30-30 minutes to absorb the liquid. After the rice has sat, transfer it to a large glass or plastic bowl. Begin stirring the rice as you gradulally add the sweetener and the vinegar. Let cool completely. Roll your sushi in sheets of nori seaweed with your choice of veggies inside.
Note:
If you use warm rice in your sushi, your nori will rip, warp and tear; it must be cool. Also, do not refrigerate the rice, or it will be ruined. You can refrigerate your finished sushi, unsliced, but you can't use refrigerated rice to make sushi.
Back to the recipe list.
