Food Network: Master Sushi Rice

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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 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.