Sushi Rice

SERVES Serves 4

WHY THIS RECIPE WORKS

Rinsing the rice under cold running water flushes away excess starch, resulting in evenly cooked grains with just the right amount of cling.

INGREDIENTS

1 cup sushi rice

1¼ cups (10 ounces) water

note: BEFORE YOU BEGIN

Our favorite sushi rice is Lundberg Organic California Sushi Rice.

Place rice in fine-mesh strainer and rinse under running water, stirring occasionally, until water runs clear, about 1½ minutes. Drain rice well and transfer to small saucepan. Stir in 1 1/4 cups of water. Bring rice to boil over high heat. Adjust heat to maintain bare simmer. Cover and cook until water is absorbed, about 20 minutes. Remove from heat and let stand, covered, for 10 minutes to finish cooking. Serve. Place rice in fine-mesh strainer and rinse under running water, stirring occasionally, until water runs clear, about 1½ minutes. Drain rice well and transfer to small saucepan. Stir in 1 ¼ cups of water. Bring rice to boil over high heat. Adjust heat to maintain bare simmer. Cover and cook until water is absorbed, about 20 minutes. Remove from heat and let stand, covered, for 10 minutes to finish cooking. Serve.

Directions at cooksillustrated.com

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