- 1 cup short-grain rice*
- 1 ¾ cup filtered water
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp honey
- ½ tsp sea salt
Rinse the rice under cool water for 2-3 minutes. Place it in a medium saucepan with 1 ¾ cups of filtered water. Let the rice stand for an hour.
Turn the heat to medium and bring the water to a full boil. Partially cover the pot, leaving 1-2” room for steam to escape. Turn the heat to medium low and simmer for 15-20 minutes, or until all of the water has been absorbed. Remove the pan from the heat and cover it fully with the lid for 10 minutes.
Whisk together the rice vinegar, sesame oil, honey, and sea salt until smooth. Remove the lid and stir the mix into the rice.
Look for the rice labeled "sushi rice" or "glutinous rice" (which is still gluten-free).
For sushi, allow the rice to come to room temperature uncovered before assembling your rolls.
For sweet applications, eliminate the vinegar and stir in 3 tablespoons coconut milk to the finished rice. Serve warm with mango slices and lightly toasted sesame seeds.
Try it at home!