Here is my recipe for sushi rice - from the archives. There are several other recipes there with detailed instructions for making the rice (and all other aspects of sushi). Its very easy and you dont need lots of special ingredients - the rice just needs to be a short grain variety.
The only "exotic" ingredient is nori - the thin seaweed wrapper that contains the sushi. These are available in many well-stocked American groceries (at least in California) and, of course, in Asian groceries.
Cook rice till done (bring to boil, then simmer, covered for 20 minutes). While rice is cooking, combine in a small saucepan: 3 tablespoons rice vinegar, 1-2 tablespoons sugar (depending on how sweet you like the rice), and 1/2 teaspoon salt. Heat till sugar is completely dissolved.
When the rice is done and still hot, put it in a large bowl. Slowly drizzle the vinegar mixture over the rice while gently stirring it. Once youve poured in the vinegar (and have a free hand), fan the rice with some newspaper while stirring to help it cool more quickly. Keep stirring and fanning till the rice is at room temperature. It should be perfect sushi-stickiness.
To make sushi, place a seaweed wrapper on a bamboo mat or some foil. Wet your hands thoroughly, and pat rice onto the seaweed. The rice should be about 1/2" thick. Cover the wrapper completely except for a little space at the ends. Add your fillings, and roll, pressing tightly so that it maintains a cylindrical shape. Cut in 1" rounds and ENJOY!
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3.1mg||0 %|
|Potassium 53.4mg||1 %|
|Total Carbohydrate 63.6g||19 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 61.8g|
|Protein 3.7g||5 %|
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Calories per serving: 279
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