Sushi Rice

In fine sieve, rinse rice in 4 changes of cold water, stirring vigorously until water runs clear. Drain well.

In saucepan, bring rice and 1-1/4 cups (300 mL) cold water to boil over high heat; stir once. Reduce heat to low; cover and simmer for 13 minutes. Remove from heat. Uncover and drape tea towel over top; replace lid, letting edges of towel hang over side. Let stand for 10 minutes. Transfer to large glass baking dish or bowl.

Meanwhile, in small microwaveable bowl, microwave vinegar, sugar and salt at high for 25 seconds or until hot. Stir just until sugar dissolves; let cool completely.

Drizzle over rice; gently toss with wooden spoon to coat grains. To cool rice quickly, spread over surface of baking dish; loosely cover with tea towel and let cool completely at room temperature, about 30 minutes. Do not refrigerate.

Additional information : Tip: Seasoned rice vinegar, which is flavoured with sugar and salt, is intended to save time when making sushi. To use it instead of the unseasoned, omit the sugar and salt ; heat and pour over rice.

Source : Canadian Living Magazine: November 2007