Shari (Sushi Rice)

Ingredients

• 1 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
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  • 3 cups Japanese short- or medium-grain rice (sometimes labeled “sushi rice”)
  • 3 cups plus 2 tablespoons cold water
  • 1 cup rice and 1 cup plus 1½ tablespoons water yields a generous 2 cups
  • 2 cups rice and 2 cups plus 2 tablespoons water yields a generous 4 cups

  Sub-recipe steps

  1. Place in a bowl with cold water to cover: 3 cups Japanese short- or medium-grain rice (sometimes labeled “sushi rice”)
  2. Swish the rice with your fingers vigorously, then drain the rice. Repeat until the water remains almost clear. This usually takes several rinsings. Drain the rice well after the final rinse. Transfer the rice to a straight-sided heavy-bottomed pot, along with: 3 cups plus 2 tablespoons cold water
  3. Let the rice stand for 10 minutes. Cover the pot with a tight-fitting lid and bring to a boil over high heat. Do not remove the lid; instead, watch for the lid to begin to dance. This should take about 5 minutes. Reduce the heat to medium and continue to cook until the water is absorbed, about 5 minutes. Increase the heat to high again for 30 seconds to dry the rice. Remove the pot from the heat and let stand, still tightly covered, for at least 10 minutes, or up to 30 minutes. Use the following amounts to make less rice: 1 cup rice and 1 cup plus 1½ tablespoons water yields a generous 2 cups; 2 cups rice and 2 cups plus 2 tablespoons water yields a generous 4 cups