Pictured above: totally unprofessional sushi making, but very perfect fluffy-sticky-sushi bar-style rice.
If you've ever wanted to make this at home but couldn't get it quite right, I have the perfect method right here. You'll love serving it along side your favorite authentic Asian dishes or for your undoubtedly more skillful homemade sushi making.
2 Cups of white rice. Short or long grain depending on preference
2 1/2 Cups of water
2 Tablespoons of Rice Wine Vinegar
2 Tablespoons of white sugar
1 Tablespoon of salt.
The first step is to thoroughly wash your rice before cooking.
Pour rice in a mixing bowl and fill with water. Vigorously swish the rice around with your hand. Pour rice into a fine mesh strainer and pour the rice back into the mixing bowl. Repeat two more times until the water running off the rice is running clear. This will wash off excess starches from the rice that affect the texture after cooking.
Pour the rice and water into a sauce pan, or clay rice pot. Optional to steam rice in a bamboo steamer as well (and ideal) if you're able.
Bring rice and water to a boil. Turn heat to low and cover pot. Let the rice cook covered for about 15 minutes. Open the lid and stir the rice around periodically to prevent it from sticking to the bottom. If your rice looks dry, add water and stir.
Combine Vinegar, sugar and salt in a small, microwave safe bowl and set aside until rice is finished cooking.
Check doneness of rice after about 15 minutes. Check in and stir every 5 minutes or so. Texture should have a slight chew.
Heat the vinegar mixture in the microwave for about 1 minute. Remove from microwave. Salt and sugars should be about half dissolved.
Pour the vinegar mixture of the rice and stir several times to ensure rice is coated in the mixture. Serve immediately if using as a side or let cool if making sushi rolls.