Sushi Rice Recipe - NYT Cooking

Back in 2002, Matt and Ted Lee reported on how home cooks had started making sushi with ever-increasing frequency Among the recipes they brought to The Times was this one, for sushi rice, short-grained rice bolstered by the flavors of vinegar sugar and salt, adapted from “The Great Sushi and Sashimi Cookbook,” by Kazu Takahashi and Masakazu Hori Use it as a backdrop for your own home-rolled sushi, or pair it, as the article suggests, with various kinds of sliced fish and vegetables, pickled ginger and wasabi for a chirashi sushi bowl.

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