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.