The rice may seem overly sticky when it is tossed in the dressing. This is okay. Once it cools to room temperature, the stickiness will be greatly reduced.
Prep Time: 30 minutes
Cook Time: 50 minutes
Makes about 6½ cups (1⅓ kg)
2½ cups (500 g) long grain brown rice
4 cups (1 liter) water
⅔ cup (160 ml) rice vinegar
⅓ cup (80 ml) raw honey or sorghum syrup
1 tablespoon unrefined sugar
2½ teaspoons coarse sea salt
Place the rice in a medium bowl and cover with cool water. Allow to soak for 15 minutes. (Some rice hulls may float to the top. I like to keep them, as the darker flecks give the finished rice character.) Drain the rice in a fine-mesh strainer.
Cook the rice and measured water in a rice cooker for exactly 50 minutes. Do not lift the lid or stop the cooking process before the 50 minutes are up, even if the rice cooker indicates it is done.
Meanwhile, prepare the dressing. Combine the rice vinegar, honey or sorghum, sugar and salt in a small non-metal bowl. Whisk vigorously until most of the sugar and salt have dissolved, about 2 minutes. Set the mixture aside.
Spoon the steamed rice onto a flat cutting board, spreading in a thin layer. It should seem a bit moist and starchy. Drizzle ⅓ cup (80 ml) of the dressing over the rice. Toss gently, then add the remaining ⅓ cup (80 ml) of the dressing and toss well.
Allow to cool uncovered for 10 minutes. Flip the rice over and let cool for 5 minutes. Place in a large non-metal bowl and cover with a damp, lint-free dishcloth until ready to use. Use within 4 hours.
Brown Sushi Rice
