Sushi Rice Shortcuts

While I sometimes make sushi rice the "right" way, I more often take shortcuts. Here are my favorite sushi rice shortcuts.

Fast Sushi Rice:
What I like about this first method is you don't have to make the whole batch of rice "sushi rice"- you can portion out some plain rice once cooked before adding the dressing/vinegar liquid.  I can't really tell that it wasn't cooked in sake with kombu so this is the "real deal" sushi rice.

Put short grain rice and water to cook in rice cooker (use the rice package's ratio of cups of rice to water; generally 1.1 C water to 1 C rice).

Once the rice cooker switches to warm, open the lid, fluff the rice with a paddle or spoon and let cool a little with lid off.

Mix in a small cup until mostly dissolved:
1.5 TB komezu/unseasoned rice vinegar
0.5 TB sugar
0.5 tea salt

Pour the liquid into the rice and stir/fluff with the rice paddle or spoon. Let cool a little more, then use in sushi.


Cheater Sushi Rice using Leftover Cooked Rice: 
This is a cheat and I'll say up front it doesn't taste as amazing as fresh sushi rice.  But-- if you have leftover rice-- this can be a real boon. It's especially good when your sushi or temaki fillings are really rich, like smoked salmon and avocado hand rolls.

Moisten 1-2 C cold leftover cooked rice with up to 1 TB water. Microwave until warm. 

Mix in a small cup until mostly dissolved:
1.5 TB komezu/unseasoned rice vinegar
0.5 TB sugar
0.5 tea salt

Stir the liquid into the rice and stir to combine.