Sushi Rice - cooking recipe

Ingredients

3 cups short-grain white rice
1/4 cup rice wine vinegar
1/4 cup Splenda sugar substitute (can use regular sugar if like)
1 teaspoon salt

Preparation

Before cooking the rice, rinse several times in running water until the water runs clear.
Drain in a colander for about 1 hour.
Cook on the stovetop or in an electric rice cooker according to the package directions.
In a small saucepan over low heat, combine vinegar, sugar, & salt.
Stir gently to dissolve salt & sugar.
Cool to room temperature.
While the rice is still warm, transfer to a large non-reactive bowl.
Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go.
Use a rice paddle to miz gently without mashing the grains.
Keep the rice covered with a damp cloth at room temperature until ready to make sushi. Do not refrigerate.