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Master Sushi Rice
Copyright, 2000, Ming Tsai, All Rights Reserved

Ingredients
4 cups sushi rice (Calrose/short grain)
Water, up to Mount Fuji (see below)
1 cup rice wine vinegar
1/4 cup mirin
1/2 cup sugar

Directions
Wash rice at least 3 times or until water is clear.
Fill rice cooker or casserole with water to about 1-inch over rice or use Mt Fuji
method. I highly recommend a rice cooker - more than 2 billion people use them in
Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

boiling. Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that
the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully
clean bowl with damp cloth, cover and let rest for 30 minutes.

Ingredients
*"MT FUJI" note: The Mt. Fuji method is a way to
determine the correct amount of water for any quantity of rice. First wash the
rice till the water runs clear to wash away all the starch. Then you put it in the
pan, put your hand flat on top of the rice, and fill the pot with water until it
reaches the first knuckle of your index finger (knuckle nearest your palm). It
always works, no matter what the size of your hand.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved