Sushi Gohan

(Japanese seasoned rice)

Contrary to the belief of many, the word “sushi” actually refers to the seasoned rice itself, not the rolls and such made with it. It serves as the base for chirashi, inari, maki, nigiri, oshi and temaki zushi.
Ingredients:

Makes about 3 cups

* Sushi rice — 2 cups
* Water — 1 3/4 cups
* Unseasoned rice vinegar, unseasoned — 3 tablespoons
* Sugar — 2 tablespoons
* Salt — 1/2 teaspoons

Method

1. Place rice in a large bowl and fill the bowl with cold water and swish the rice with your hands. Pour off water and repeat the process 3-4 times. Fill the bowl with water one last time set the rice aside to soak for 30 minutes. Drain.
2. Bring 1 3/4 cups water to a boil in a saucepan. Drain the rice and stir it into the boiling water. Reduce heat to low, cover tightly and simmer 10-12 minutes. Remove from heat and set aside to rest for another 15 minutes.
3. Mix the rice vinegar, sugar and salt together in a small bowl. Remove the cooked rice to a large bowl. Pour the vinegar mix over the rice and gently fold it in with a wooden spoon or paddle.
4. Cool rice to lukewarm and cover with a damp towel. Use for making maki zushi or other sushi dishes.