Master Sushi Rice

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This recipe was very helpful but we could have used 1/4 the amount of sugar. It was almost overpowering; more like desert sushi. We used the exact amounts for everything, there just needed to be less sugar.

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My dad taught me the same trick when I first learned to cook but instead of filling water to your first knuckle (closest to your palm it was the knuckle closest to your fingertip...I have yet to try Ming's way but my dad's a pretty fabulous Chinese cook and another inch or so worth of water seems like it would turn out overly mushy rice. I will now, of course, have to try this other method to confirm my hypothesis.

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I've had to learn to make my own since I can't fund my sushi habit as much as I'd like to. Esier to make than it looks! This is a very good standard sushi rice recipe. I use this in a rice cooker (season afterwards of course! Its taken me ages to perfect just the right blend of seasonings, but this recipe is a good start. Have to get my sushi fix!

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everytime.

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The amounts of rice wine vinegar and mirin discussed in this recipe has given me the best results I ever achieved. I will definitely continue using this recipe.