Japanese: Sushi Rice

Recipe by Paul Young <info@cooking-with-paul.com>

(makes about 5 cups)

Ingredients:

• 2 cups uncooked sushi rice (Japanese glutinous short-grained white rice)
• 3 cups water
• 1 tablespoon rice vinegar
• ½ teaspoon lemon juice
• 1 tablespoon agave nectar
• 1 teaspoon salt
• 2 teaspoons bonito soup stock powder (“dashi powder”)
• 2 teaspoons toasted sesame oil

Procedure:

1. Rinse the rice in a strainer or colander under cold running water until the water runs clear; set aside
2. Add remaining ingredients to a rice cooker, stir
3. Add rice, stir
4. Turn on rice cooker to “cook” (leave the lid open); when rice is boiling (about 3-5 minutes), stir ingredients vigorously (to help prevent rice from sticking to bottom); close lid and let rice finish cooking
5. When all the water has been absorbed, turn off rice cooker (do not let rice cooker keep the rice warm); allow cooked rice to rest for about 30 minutes, then remove lid and cover rice with a damp cloth; set aside to cool to room temperature before using (about another 30 minutes)
6. Test the stickiness of the rice: wet your hands, scoop up a ball of rice and squeeze; if the rice does not hold its shape, sprinkle some water on rice and gently mix; repeat test

Note: Leftover rice can be stored in the refrigerator overnight covered with a damp cloth; allow rice to return to room temperature before using

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