Easy Make Sushi Rice: My Foolproof, Authentic Recipe!

Instructions:

1. Rinse the rice thoroughly under cold running water in a large bowl, gently swirling with your hand, until the water runs clear (usually 3-4 rinses). This removes excess starch.
2. Drain the rice well and transfer it back to the bowl. Add the 2 1/4 cups of cold water. Let the rice soak for at least 30 minutes (or up to 1 hour) at room temperature. This helps the rice cook evenly.
3. Stovetop: Transfer the rice and water to a medium pot with a tight-fitting lid. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Do not lift the lid! After 15 minutes, remove the pot from the heat and let it stand, covered, for another 10 minutes. Again, resist the urge to peek!
4. Rice Cooker: Follow the manufacturer's instructions for cooking sushi rice. Typically, you'll use the same rice-to-water ratio and select the 'sushi rice' setting, if available.
5. While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan. Heat over low heat, stirring constantly, until the sugar and salt are completely dissolved. Do not boil. Remove from heat and let cool slightly.
6. Gently transfer the cooked rice to a large, shallow bowl (ideally wooden, but any bowl will do). Sprinkle the warm sushi vinegar evenly over the rice. Using a wooden spoon or rice paddle, gently cut through the rice with a horizontal motion to avoid mashing it. Fan the rice with a hand fan (or a piece of cardboard) while mixing to cool it down and help the vinegar absorb evenly.
7. Continue to gently fold and fan the rice until it reaches body temperature. Cover the rice with a damp kitchen towel or paper towels to prevent it from drying out. Use immediately for sushi making or store in the refrigerator for up to 2 days.