SERVES 4 to 6
TOTAL TIME: 35 minutes
Sushi rice is also known as short-grain rice; do not substitute long-grain rice here. Handle the cooked rice very gently and do not stir it too much when adding the flavorings in step 2, or the rice will turn gluey.
|
3 |
cups water |
|
2 |
cups sushi rice, rinsed |
|
3 |
tablespoons rice vinegar |
|
2 |
tablespoons mirin |
|
½ |
teaspoon salt |
|
4 |
scallions, sliced thin |
|
2 |
tablespoons toasted sesame oil |
|
1 |
tablespoon sesame seeds, toasted |
1. Bring water and rice to boil in medium saucepan over medium-high heat. Cover, reduce heat to low, and cook for 6 minutes. Remove rice from heat and let sit, covered, until tender, about 15 minutes.
2. Meanwhile, microwave vinegar, mirin, and salt together in bowl until hot, about 30 seconds. Gently fold hot vinegar mixture, scallions, oil, and sesame seeds into rice and serve.