Preparation / Directions:
rinse rice in cold tap water, drain repeat until water runs clear, drain well place rice into a 2-quart saucepan cover with 2-1/2 cups water let stand for 30-45 minutes, no more place over a moderate flame cover, bring to a boil, reduce heat, and simmer for 20 minutes, do not lift lid or stir remove from heat and let stand for 15 minutes meanwhile, combine sugar, vinegar, and salt heat and stir to dissolve fold half of vinegar mixture into rice quickly fan rice, until cool and glossy reserve remaining vinegar mixture to moisten hands while forming sushi to hold, cover with a damp towel keet at room temperature-do not refrigerate
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