dsandler.org/wp

“TRY THE INCREDIBLE MILDNESS” … is what it says on the back of my
Japanese rice vinegar bottle.

OK, sushi-making was interrupted by an impromptu conference call. I was
able to complete the sumeshi, however. It took almost exactly
an hour, from opening the bag of rice to putting the dish of finished
rice in the pantry. There was a lot of downtime, some of which I used
to parallelize the task at hand (preparing the vinegar-sugar-salt
dressing, for instance), but the rest of which might have been used to
prepare fish or veggies if I had my act together a little more.

12:00 emptied 2.75 cups of short-grain rice into bowl of water to soak

12:05 prepared vinegar (3 tbsp. rice vinegar, 2.5 tbsp. sugar,
1 tsp salt)

12:10 drained/replaced water

12:20 drained water; moved to saucepan, added 3 cups water, placed on high heat, and covered

12:27 at a rolling boil; reduced to simmer (still covered)

12:37 water absorbed; remove from heat (still covered)

12:50 moved rice to shallow pan; poured vinegar mixture and
folded in sharply

13:00 wrapped and placed in pantry