Sushi Rice 2

Comments:
Source: Other  https://www.reddit.com/r/sushi/comments/mxngya/i_make_sushi_once_a_week_heres_this_weeks_batch/

Serving Size

Refresh / Double it

INGREDIENT	MODIFIER	VOLUME	WEIGHT	DIRECTIONS
Rice, short grain, white			1 1/2 c	Rinse rice in a large pot until the water drains clear, then drain and add water.
Water			1 3/4 c
				Cover and bring to a boil for 4 minutes, then reduce heat and simmer on low for 15 minutes.
				After simmering kill the heat and let the pot stand (covered) for 15 more minutes.
Vinegar, rice wine			3/8 c	Transfer the rice into a large bowl to cool. Add the vinegar, sugar, and salt and mix well. (it may seem wet at this point, you want to mix so all the grains are coated in vinegar.
Granulated Sugar			2 T
Table Salt			1/2 T
				Allow the rice to cool uncovered or loosely covered, and mix it occasionally, until it reaches room temp ~1 hour, then use for rolls or nigiri.
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