Anders Bandt

• 2 cups (420 grams) uncooked glutinous white rice
• 3 cups water
• ½ cup rice vinegar
• 1 tablespoon vegetable oil
• ¼ cup white sugar
• 1 teaspoon salt

• Rinse the rice in a strainer or colander under cold running water until the water runs clear.
• Combine rice and water in a saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and all water has been absorbed, about 20 minutes. Remove from stove and set aside until cool enough to handle.
• Meanwhile, combine rice vinegar, oil, sugar, and salt in a small saucepan over medium heat. Cook until the sugar has dissolved. Allow to cool, then stir into the cooked rice. While mixture will appear very wet at first, keep stirring and rice will dry as it cools.

This recipe makes a decent amount of sushi rice. Consider making a half recipe because you will get sick of rolling sushi and cutting all the ingredients and the rice will go bad in the fridge.

In a pinch have used red wine vinegar on the rice and it’s ok. Hard to tell because time I tried it I put in way too much vegetable oil. Ruined the experience of the rice.