Sushi Rice

Method

1. Choose the rice (vialone nano).
2. Weigh 500g of rice.
3. Wash the rice: first rinse, then add water and knead to remove starch, repeat 3-4 times until water is clear.
4. Drain well.
5. Place rice in pot, add 550ml cold water.
6. Cover and let soak for 15 minutes.
7. After 15 minutes, place on heat and bring quickly to a boil over high heat.
8. When boiling (2-3 minutes), reduce to lowest heat and cook for 12 minutes without ever lifting the lid.
9. After 12 minutes, turn off heat and let rest covered for 15 minutes.
10. During resting, prepare the dressing: in a small pot, rice vinegar (75ml), salt (5g), sugar (25g). Heat over low heat without boiling, stirring until sugar and salt dissolve.
11. Transfer the rice to a baking dish (or wooden container).
12. Fan the rice with a wooden spoon.
13. Add the dressing and mix from bottom to top and side to side, without crushing.
14. Cover with a cloth and let cool to room temperature.
15. Before using, if stored in the fridge, let sit at room temperature for half an hour.