Italian Sushi Rice

To make ~10 rolls of sushi. (guess)

Please make a small amount of rice first to make sure it works.

2:1 is way too soft.
1.5:1 is still too soft.
1.25:1 water to rice ratio is the following recipe. Try first with only 200 ml of rice.

720 ml

Arborio

900 ml {902 g}

water

I do not know the proper ratio for Vialone Nano, but 1.5 seems like a good start.

720 ml

Vialone

1080 ml {1082 g}

water

Flavouring / Sushi-su:

110 ml {112 g}

cider vinegar (rice vinegar is preferred) (white vinegar is too harsh)

60 ml {51 g}

sugar

10 ml {12 g}

salt

Put rice in a large bowl.

Rinse the rice and discard the water immediately.

Rice absorbs water very quickly when you start washing, so don’t let the rice absorb the unclear water.

Repeat this process 1-2 times.

Now use your fingers to gently wash the rice by moving in a circular motion.

Rinse and discard water.

Repeat this process 3-4 times.

Bring water and rice to a boil in a pot able to hold Cover and reduce heat to low.

Cook for 13-20 minutes until water is absorbed.. Exact time will be different depending on the rice.

In a large non-metallic bowl or large plastic tray, mix flavouring with rice using a cutting motion and a wooden spoon.

Slice the rice at a 45 degree angle to separate the rice grains instead of mixing.

While mixing use a fan to cool the rice quickly to room temperature.

When cooled to room temperature, tranfer to bowl and cover with wet towl or saran wrap.