- 2 cups Japanese Rice
- 1/3 cup rice vinegar
- 1 1/2 tablespoons sugar
- 3/4 teaspoon salt
- Rinse and cook the rice following the method outlined previously, using only 2 cups of water in Step 2.
- Meanwhile, in a small nonreactive saucepan, combine the vinegar, sugar and salt. Bring to a boil over moderate heat, stirring to dissolve the sugar. Let cool.
- Turn the cooked rice out into a large shallow wooden bowl or onto a work surface and spread it out in an even layer. Fan the rice to cool it and dissipate the steam. As you fan, pour half of the vinegar mixture over the rice; use a spatula to gently toss and evenly season the rice. Add the remaining vinegar and continue to toss and turn the rice gently while fanning until the steam is gone. Cover the cooled rice with a well-moistened cotton cloth (not plastic wrap) and set aside until ready to use.
The rice can stand at room temperature, covered, for up to 8 hours. The vinegar and salt preserve the rice and prevent fermentation. Do not refrigerate.