2 cups short-grain sushi rice, rinsed well and drained
2 cups water
1 tablespoon minced peeled fresh ginger
1 teaspoon grapeseed oil
How to Make It
Put all of the ingredients in a medium saucepan and bring to a boil. Cover and cook over very low heat until the water is absorbed and the rice is tender, about 25 minutes. Let stand off the heat for 5 minutes, then fluff the rice with a fork and serve.
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