Sushi Rice

Makes enough with left over for 12 nigiri, and 4 rolls

The rice will take approximately 70 minutes, start to finish (not labor intensive, just time intensive).

• 2 ¼ cups short grain rice
  
• ½ cup rice wine vinegar
  
• 2 T Mirin (Japanese sweet sake/cooking wine
  
• ¼ cup sugar
  

Cook rice in rice cooker, according to directions. 2 ¼ cups is equivalent to 3 of my "rice cooker cups." Once cooked, turn off heat and allow to sit covered for 20 minutes. Move rice to a large bowl, being careful to remove any browned rice grains.

Meanwhile, in a small nonreactive saucepan, combine the vinegar, mirin, and sugar and heat over medium heat until hot, about 5 minutes; do not allow to boil. Keep hot.

Move rice to a large bowl. Mix in ½ of the vinegar mixture using a light lifting motion to avoid crushing the rice. Taste, and add more if necessary. Should have a sweet, slightly acidic edge. Mound loosely, and cover with a wet paper towel. Allow to sit covered for 20 minutes to allow flavor to develop.