Organic Sushi Rice

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This classic vinegared (“sushi” literally means “sour-tasting” in Japanese), firm, sticky, short-grain white rice is the foundation for all sushi. The good news is that excellent sushi rice is quite easy to make at home in either a rice cooker, pressure cooker or on the stovetop. Whichever method you choose, the end result will be a delicious batch of seasoned sticky rice that will work perfectly in your favorite recipe for sushi, poke bowls, onigiri and more. Organic and naturally gluten free. California

Cooking Instructions: 
Rinse 2 cups rice until water runs mostly clear. Add to a medium saucepan with 2 ¼ cups water and cover with a tight-fitting lid. Bring to a boil, then reduce heat to a simmer and cook for at least 15 minutes or until all the water is absorbed. Keeping the pot covered, remove from heat and let sit 10 minutes. To use this rice in sushi, season with a combination of ¼ cup rice vinegar, 1 tablespoon honey, and a pinch of salt (well-mixed so that the honey and salt dissolves into the vinegar). Carefully fold the vinegar mixture into the rice so that it doesn’t get mushy! Cover with a damp towel to keep the rice moist until used, either in a bowl or spread out on a sheet pan to cool.