Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 1/16 cup | Cooked rice |
| 2 tablespoons | Vinegar |
| ½ tablespoon | Sugar |
| 1 teaspoon | Salt |
| \N \N | For 5 cups sushi rice |
| 5 cups | Cooked rice |
| 1 9/16 tablespoon | Vinegar |
| 1 tablespoon | Sugar |
| 9/16 teaspoon | Salt |
| \N \N | For 7.1/2 cups sushi rice |
| 3 9/16 cup | Cooked rice |
| 5 tablespoons | Vinegar |
| 9/16 tablespoon | Sugar |
| 2 teaspoons | Salt |
| \N \N | For 10 cups sushi rice |
| 10 cups | Cooked rice |
| 7 tablespoons | Vinegar |
| 2 tablespoons | Sugar |
| 3 teaspoons | (1 tablespoon) salt |
Basic recipe ingredients:
For 2⅒/2 cups sushi rice:
Directions:
Prepare a non-metallic tub, preferably a wooden or glass (make sure it's not polished since the vinegar will remove the wax polish) 1. Wash the mixing tub well. Dry with kitchen towel 2. Put cooked rice into mixing tub and spread evenly over the bottom of mixing tub.
3. Sprinkle vinegar mixture generously over rice. You may not need all of vinegar mixture. Do not add too much liquid.
4. With a large wooden spoon, mix rice with a slicing motion.
5. While you mix, use a hand or an electric fan. This is not to cool sushi rice, but to puff the extra liquid away.
6. Keep sushi rice in the wooden tub, covered with a damp cloth.
Source: Quick and easy Japanese Cuisine for Everyone From The Cookie Lady's Files