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Chef John's Easy Sushi Rice
October 10, 2018

This is not even close to what I learned in Japan, but I thought I would give it a try. No thank you. My teacher in Japan did a 1:1 ratio of water to rice. She washed the rice 2 times in a bowl with the same amount of water each time (1 cup for 1 cup of rice), stirring the rice with a clean hand, fingers spread out like you are clawing something. Stir it until the water get's really cloudy (about 1-2 minutes), pour out, repeat. The 3rd time, we fill the bowl with same amount of water, and knead the rice with one hand for about 3-4 minutes. You know when to stop when the majority of your rice grains looks clear. Pour out the water. (Save the water if you would like rice tea). Fill the bowl with same amount of water and let it sit in your fridge for at least 20 minutes. When time is up, look at how white your rice turned. Pour your rice and water into a pan. Bring to a boil, and then immediately pop on a lid, and turn heat down to allow to simmer. Start your timer for 13 minutes. DO NOT LIFT THE LID (or use a glass lid if you need to see what's going on in there). When the timer dings, remove from heat with lid ON for 10 minutes. When the timer dings a second time, lift the lid and check out your awesome rice. You can shape into sushi, rice balls, whatever you wish. My kids now eat rice regularly with their bento lunches. The rice does well for about 2 days in a sealed container in the fridge. We season lightly with salted and toasted sesame seeds. Hope this helps!

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