From Anne Cori of the Kitchen Conservatory
Sushi Rice
4 cups sushi rice (Kokho Rose)
4 ½ cups water
½ cup rice wine vinegar
½ cup sugar
1 ½ tablespoon salt
In a large saucepan, combine the rice and water, cover, and bring to a boil. Turn down the heat to simmer, and cook for 20 minutes. Remove from the heat and let stand for 10 minutes (without removing the lid).
Combine the vinegar, sugar, and salt in a saucepan and cook until the sugar dissolves. Remove from heat and let cool.
Put the rice in a wooden bowl and fluff with a rice paddle. Add the seasoning mixture 2 tablespoons at a time, while fluffing the rice, until the desired flavor is reached.
Continue to fluff rice until cooled, about 10 minutes. Cover the rice tightly and it may sit for 2-3 hours. Do not refrigerate.
Sushi
Cover a sushi mat with plastic wrap. Place the nori (seaweed) on the mat, shiny side down. Have ready a bowl of water for dipping hands. Dip hands in the water, then press the rice onto the nori. Add the fillings and tightly roll up. Slice and serve with wasabi, pickled ginger, and soy sauce.
