Rice Seasoned for Sushi

• 1½ cups raw rice (Japanese-style short-grained)
• 1¾ cups cold water
• ¼

Place the rice in a bowl and cover it with cold water. Stir vigorously to wash it clean of excess starch. Strain the rice and repeat the washing procedure with fresh cold water. Continue to rinse-and-swish with fresh cold water until the rinsing water runs clear. This will probably take three or four rinses. Drain well after the final rinse.

Place the rice in a sturdy, straight-sided