Sushi Rice with Variations

Step 1

Place rice in medium bowl and cover with cool water. Swish rice vigorously with your hand, pour off water, and repeat until water runs clear (about 5 or 6 times). Using a colander, drain rice well, then put in a medium pot. Add the water and bring to a boil. Reduce heat to low and cook, covered, 12 minutes. Turn off heat and let sit 10 minutes.

Step 2

In a small saucepan, combine the vinegar, sugar, and salt. Cook over low heat, stirring, until sugar and salt dissolve. Remove from heat and let cool.

Step 3

Transfer the cooked rice to large glass bowl. Slowly pour the vinegar mixture over the rice and GENTLY fold together with a spatula. Let cool slightly before serving.

Step 4

If you plan to hold the rice for an hour or two, cover the bowl with a clean kitchen towel and let stand at room temperature. Do not refrigerate, because the rice will be hard and unappealing.

VARIATIONS:

Step 5

COMBOS TO TRY: Smoked trout, egg, horseradish OR Cooked salmon, shredded carrot, spicy chile sauce OR Crab, avocado, fresh chiles, sesame seeds OR Smoked salmon, asparagus, sesame oil OR Shrimp, avocado, cucumber, scallions, sesame seeds

Step 6

PROTEINS: Allow ½ to ¾ lb of fresh fish or ¼ to ½ lb smoked, cut into bite-size pieces. Possibilities: Shrimp, Salmon, Smoked salmon, Smoked Trout, Crab, Omelet strips, Tuna, Cubed sushi-grade raw tuna or salmon

Step 7

VEGETBLES TO TRY: Use 3 c total (mix and match)Scallion, shredded carrot, daikon radish, asparagus, avodaco, cucumber sticks, enoki or shiitake mushrooms, blanched spinach

Step 8

EXTRAS TO TRY:Extras: Pickled ginger, Wasabi, Toasted sesame seeds, fresh sliced chiles, Soy sauce, Toasted sesame oil, Spicy chile sauce, Toasted nori strips