sushi rice

I am doing it again.  I am writing a recipe down here that is easily searchable but I am going to build on later.  Rice has become a platform for many of the lunches and easy dinners around here.  I love sushi but making sushi is a pain.  Making a poke bowl with sushi flavors is easy.  I can also use canned fish in a poke bowl which makes life so much easier!  

But there are foundation blocks for poke bowls.  Rice is one of those possibilities.  I really do not like plain rice in them so either the Indian rice I make is used as a foundation or sushi rice.

So, here is my recipe.  Then I can point to it when I am asked.  Because I will be!

sushi rice

Note:  This is my favorite proportions for the rice.  Reading recipes, it is all over the place.  Use similar proportions but what tastes right to you.

2 cups Carolina Gold rice cooked in 2 1/2 cups water

4 1/2 tablespoons rice or beer vinegar (I will get there for the beer vinegar recipe as well)

4 teaspoons sugar

2 teaspoons salt

Cook the rice in the water.  When it is done, let it cool.  Make sure it is not in an aluminum pan.  A non-reactive pan is best.  The rice pictured actually started with four cups of uncooked rice.

Mix the vinegar, sugar, and salt in a small bowl.  It needs to be mixed very well, as dissolved as possible.

Pour the vinegar mixture over the rice and mix it in with a wood spoon.  This is not a fast process.  Mix it very thoroughly.  It now can go in the refrigerator and be used for poke bowls or sushi.