Ingredients

• 1 1/2 Cups Sushi Rice (Short rice if you can find it otherwise use medium)
• 2 Cups water
• 1/4 cup unseasoned rice vinegar
• 4 teaspoons sugar
• 1 teaspoon salt
• Rice cooker

Recipe

• Rince rice
• Lightly Pam the rice cooper bowl. Wipe bowl with paper towel to remove any excess oil. This step is not required but will make cleanup easier
• Add rice and water and stir. Sit for 20 to 30 minutes to help the rice absorb the water. (step can be skipped if short on time.)
• Cook the rice
• Make the seasoning by mixing the rice vinegar, sugar and salt. Warm in microwave or small pot. Make sure fully dissolved.
• Carefully mix in the seasoning. Stirring using a folding method.
• Cool the mixture before use. Can store in refrigerator for up to 3 days.

Hint for use:

• Wet utensils and fingers to keep rice from sticking.
• The rice will taste strong. This is required or the California roll will be bland.
• John felt like the rice could actually use more seasoning than what was added.