Sushi Rice

Ingredients

*Available at Asian markets and some health food stores
2 cups short-grain white rice (sometimes labeled "sushi rice")
1 (6-by 3-inch) piece kombu* (dried kelp), wiped lightly with damp cloth
1 ½ teaspoons kosher or coarse sea salt
4 ½ teaspoons sugar
3 tablespoons unseasoned rice-wine vinegar

In large bowl, wash rice in several changes of cold water until water is clear. Transfer to strainer and drain well. In medium saucepan over moderately high heat, combine rice and 2 cups water. Cover and bring to boil, then reduce heat to low and simmer until water is absorbed, about 20 minutes. ...

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Variations on Sushi Rice

Sushi Rice
- 4 cups uncooked short-grain rice
- 1/2 cup seasoned rice vinegar
- 4 cups water
Sushi Rice
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups water
- 1 cup medium-grain white rice (such as Calrose)
- 1 2-inch-square piece dried kelp (konbu)
Sushi Rice
- 3 tablespoons sugar
- 4 1/2 cups short-grain white rice
- 3/4 teaspoon salt
- 3/4 cup rice vinegar