Sticky Rice for Sushi
(makes enough for 10 rolls)

2 cups (300 g) sushi (short-grain jasmine) rice
2 cups (480 ml) water
1 teaspoon (5 ml) salt (optional)
1/3 cup (80 ml) rice wine vinegar

Wash the rice in a colander until the water is clear, about 3-5 minutes.
Place in a covered pan and add the water. Cover and bring to a boil over
high Reduce heat to medium and boil for 5 minutes, then reduce to low and
continue boiling for 15 minutes. DO NOT remove the lid while cooking.
Remove from heat and cool while combining the salt and vinegar. Slowly cut
the vinegar into the rice, coating all of the rice. Allow the rice to cool
until it is cool enough to touch. First tip of the day: Sticky rice is
called that for good reason. When working with this rice keep a bowl of
ice water near by to dip your fingers and sushi rice molds in. This will
make the process of making sushi go more smoothly and quickly.

Per serving:107 calories (0% calories from fat), 2 g protein, 0 total fat
(0 saturated fat), 24 g carbohydrate, trace dietary fiber, 0 cholesterol,
1 mg sodium Exchanges:2 carbohydrate (bread/starch)

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