Sushi Rice
Recipe: https://recipestripper.com/recipes/821848d6-f519-42a8-8e78-d0ea070457a8
Original source: https://cooking.nytimes.com/recipes/10754-sushi-rice

Back in 2002, Matt and Ted Lee reported on how home cooks had started making sushi with ever-increasing frequency. Among the recipes they brought to The Times was this one, for sushi rice, short-grained rice bolstered by the flavors of vinegar sugar and salt, adapted from “The Great Sushi and Sashimi Cookbook,” by Kazu Takahashi and Masakazu Hori. Use it as a backdrop for your own home-rolled sushi, or pair it, as the article suggests, with various kinds of sliced fish and vegetables, pickled ginger and wasabi for a chirashi sushi bowl. Matt Lee And Ted Lee
Yield: 6 cups
Total time: PT1H

Ingredients
- 2 cups sushi rice
- 2 tablespoons sugar
- 1 teaspoon salt
- ⅓ cup rice vinegar

Instructions
1. In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with 2 cups cold water; let sit 30 minutes.
2. Bring rice to a boil over medium-high heat; immediately turn heat to low, and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes. In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame. Pour evenly over rice and fold gently with a wooden spoon to mix. Leave rice in front of a fan, or fan with a piece of cardboard for 15 minutes or until rice is just above room temperature.