3/4 cup sushi rice, rinsed, drained
1 cup water
2 tablespoons seasoned rice wine vinegar
1/2teaspoon salt
Furikake for garnish, optional


1. In small saucepan combine rice with water and ring to a boil over medium heat. Reduce heat to low, cover, and simmer 25 minutes.
2. Transfer rice to a bowl, add rice wine vinegar and salt, and mix with a cutting and folding motion. Cool; cover bowl with a damp towel until ready to serve.
3. To serve, mound a portion of rice on each of 4 serving plates. Garnish with furikake, if desired.

This recipe is from Gary Wall, the 2000 Southwest Regional Cookoff winner of the PBS series Master Chef. Furikake, or dried seaweed, is available at many Asian markets.

Sticky Rice
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