Sushi Rice

Sushi Rice
1 cup white sushi rice
11/3 cups water
1/4 cup seasoned rice vinegar
Place the rice in a mesh strainer and rinse under cool water. Leave the rice in the strainer and drain for 1 hour.
Transfer the rice to a small saucepan. Add the water and bring to a boil over a medium-high flame. Cover and reduce the heat to low. Simmer for 14 minutes without removing the cover.
Remove the pan from the heat and uncover. Drape a dish towel over the pan, then replace the cover. Let it sit for 20 minutes. This step is important for getting the proper moisture content for the rice.
Transfer the rice to a shallow dish and add the vinegar. Use a wooden spoon to toss the rice with the vinegar until well mixed. Use while slightly warm.
Makes enough for 4 maki rolls, each of which can be cut into about 6 pieces.
J.M. Hirsch