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SUSHI RICE    

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The type of rice traditionally used for making sushi is the softer, stickier short grain white rice. Long grain rice is not suitable because it will not stick together.
Yield: About 3 ¾ cups cooked rice
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2 cups Japanese style short grain rice
2 cups water
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Wash the rice with cold water, rubbing the grains gently between the hands to remove excess starch. Drain and repeat 3 or 4 times until the water comes out almost clear. Washing and draining may be done in the rice cooker.
2. Soak the rice in cold water until the grains turn milky white. This will take about 15 to 20 minutes.
3. Drain the rice in a colander and set aside for another 15 to 20 minutes. This resting time is optional if you are short on time.
4. Return the rice to the rice cooker and add 2 cups cold water. Smooth the surface of the rice with your fingertips to be sure all the grains are submerged. Place the uncovered rice cooker in a larger stock pot and follow directions in Basic Instructions. Steam for 20 to 25 minutes. When rice is done, season according to your favorite recipe.

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Helen's Asian Kitchen® is not affiliated with Joyce Chen Products.