Quick and Easy Microwave Sushi Rice

1. Cover the rice with cool water in a medium bowl. Gently swish the rice in a circular motion with your hand, taking care not to break the grains apart. Pour the water off and repeat 3 times. Place the rice in a fine mesh strainer and rinse it with cool water. The run off water should begin to look clear.

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2. Pour the rice into a microwave-safe dish with a flat bottom. Keep in mind that the rice will expand after steaming, so allow room for expansion. Spread the rice evenly in a dish, and then top with the measured water. Place the uncovered dish in the microwave and cook on high power for 15 minutes.

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3. The dish may be very hot, so carefully remove it from the microwave with oven mitts. Place the dish on a heat safe surface and cover tightly with plastic wrap, followed by a layer of aluminum foil. Let the rice set covered for 10 minutes.

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4. Dump the steamed rice onto a large, flat cutting board. With a damp wooden spoon or paddle, gently “cut” the rice into pieces like a pie. Pour ¼ cup (65 ml) Sushi Rice Dressing over the rice and toss well. Continue adding the Sushi Rice Dressing in ¼ cup (65 ml) intervals to the rice, tossing well after each addition. Spread the rice into a thin layer and allow the rice to cool for 10 minutes. Gently flip the rice over and allow it to cool 5 minutes. Place the rice in a large non-metal bowl or container and cover it with a damp, lint-free dish-cloth until it’s ready to use. Use the rice within 4 hours.

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Sushi Rice Dressing Recipe

1. Mix together rice vinegar, turbinado sugar, and sea salt in a small non-metal bowl. Whisk it Vigorously for about 2 minutes or until most of the turbinado sugar and sea salt has dissolved. Set it aside until ready for use. If doubling the batch, store remainders tightly covered in a refrigerator for up to 6 weeks. Allow mixture to reach room temperature before use.