Foolproof Stovetop Sushi Rice

Ingredients

• 2 cups Japanese short-grain white rice
• 2.25 cups Cold filtered water
• 0.25 cup Rice vinegar
• 2 tablespoons Granulated sugar
• 1 teaspoon Fine sea salt
• 1 2-inch piece Kombu (dried kelp)(optional)
• 1 teaspoon Mirin(optional)
• 1 teaspoon Toasted sesame seeds(optional)

Instructions

1. 1

   Rinse the rice in a fine-mesh sieve under cold running water until the water runs completely clear, then drain for 5 minutes.

2. 2

   Place the rinsed rice and 2.25 cups of water in a heavy-bottomed medium saucepan; add the kombu piece if using.

3. 3

   Bring the water to a boil over medium-high heat, then immediately reduce heat to the lowest setting and cover with a tight-fitting lid.

4. 4

   Simmer undisturbed for 15 minutes, then remove from heat and let sit covered for an additional 10 minutes to steam.

5. 5

   While the rice steams, whisk the rice vinegar, sugar, and salt in a small bowl until the solids are fully dissolved.

6. 6

   Transfer the warm rice to a large non-metallic bowl (like wood or glass) and remove the kombu.

7. 7

   Slowly pour the vinegar mixture over the rice while using a rice paddle to gently 'cut' and fold the rice, being careful not to mash the grains.

8. 8

   Fan the rice with a handheld fan or piece of cardboard while mixing to cool it quickly and achieve a glossy finish.