Sushi Rice

Sushi Rice (from here)

Note: This was the best and easiest sushi rice recipe I've found yet, and after copying the recipe down I realized I didn't follow it at all! Oops. :) I would have said to cut the vinegar down, but I know that I used white vinegar instead of white sugar...brilliant....haha. At least it was still good. Next time I'll try it with the white sugar.

• 2 1/4 c. Japanese sushi-style rice
• 1 4inch piece of konbu dried kelp (optional..I didn't have so I didn't use)
• 3 c. water
• 1/4 c. rice vinegar
• 1/4 c. white sugar
• 1 1/4 tsp. salt

1. Rinse rice until the water isn't cloudy. (Sushi rice has extra starch that needs rinsed off.)
2. Place rice in a saucepan with water and allow to stand for 30 mins (I didn't do this.)
3. Stir together rice vinegar, sugar, and salt until dissolved and set aside.
4. Cover, and bring rice to a boil over high head. Then reduce to low and let simmer for 15 mins. Remove from heat and let stand 5 minutes.
Scrape rice into a bowl. Discard the kelp if you used it. Stir in the vinegar mixture until well incorporated and no lumps of rise remain.  Allow to cool to room temperature.