- 2 cups short-grain sushi rice, rinsed well and drained
- 2 cups water
- 1 tablespoon minced peeled fresh ginger
- 1 teaspoon grapeseed oil
- 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.