Time: 1 hour 35 minutes

Perfect rice for Mitsuko sushi - a detailed recipe.

Ingredients:

• 3 3/4 cups Japanese rice, such as nishiki (or 5 cups for a rice cooker)
• 3 and 3/4 cups water (or 5 cups for a rice cooker)
• 1/2 tbsp. rice vinegar
• 4 tablespoons of sugar
• 1 teaspoon of salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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rice, rice vinegar

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Preparation:

Step 1
• Place the rice in a large bowl and cover with plenty of water.
  
  Mix the rice in the water with your hands, then pour out most of the water and shake the bowl 10-15 times, quickly moving your hands back and forth to force the rice to the other side. Rinse the rice a few more times until the drained water is almost clear.
Step 2
• Place the rice in a colander and let it drain for an hour. Transfer the rice to a rice cooker, add water, close the lid, and cook according to the manufacturer's instructions.
  
  While the rice is cooking, bring the rice vinegar to a boil in a small saucepan, then remove from heat. Add the sugar and salt and stir until dissolved. Let cool to room temperature.
Step 3
• When the rice is done, let it cook in the rice cooker for 10 minutes. Transfer the rice to a large, shallow bowl (traditionally a wooden tub called a hangiri), making sure the rice sits in the center of the bowl in a mound. Carefully make diagonal slits in the rice with a wooden spatula (called a kiyakushi) and pour the vinegar mixture over it.
  
  "Cut" the rice several times to distribute the vinegar mixture evenly, then let it cool. Gently stir the rice with a spatula occasionally to ensure even cooling. If you're short on time, you can use a hair dryer. Once the rice has cooled to room temperature, it's ready for sushi.
  
  Rice can be stored at room temperature by placing it in an insulated container, such as a small cooler bag, and covering it with a damp kitchen towel.

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