Store sushi rice in an air-tight container in a cool, dry place.
Originario sushi rice is ideal cooked on the stove top or in a rice cooker and seasoned in the traditional fashion with rice wine vinegar, salt and sugar.
Basic Cooking Technique:
1. Before cooking, rinse the rice several times until the water runs clear.
2. Soak the rice in cold water for fifteen minutes.
3. Drain off the water, and let the rice rest of ten minutes.
4. Put the rice in a pot with water (500ml of water per lb or rice). Cover the pot & bring the water to a boil over medium heat.
5. After the water boils, immediately lower the heat and simmer for 10-15 minutes.
6. Remove the pot from the heat and let it sit, covered, for 15 minutes before seasoning.
Once prepared, the rice can be used to form maki-style sushi (rolls) or gently pressed into pats for nigiri-style sushi. Fillings or toppings for sushi include raw fish (salmon, sushi-grade tuna, eel, mackerel, etc), uni (sea urchin), fish roe, cucumber, crab, and egg.
To take your sushi to an even higher level, use freshly grated wasabi rhizomes instead of colored horseradish paste. Try replacing plain soy sauce with white soy sauce for a more delicate flavor and lighter color.