1 cup short grain brown rice
2 cups water
3 tablespoons seasoned rice vinegar (I used garlic but there are many choices available)
In a 2 quart saucepan over high heat, combine the rice and water. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 45 minutes. Remove from heat and let the rice stand, covered, at least 10 minutes.
Turn the cooked rice out into a large shallow bowl or dish. Use a rice paddle or spatula and a slashing motion to spread the rice evenly in the bowl ( don't toss because the rice will get gummy). Drizzle the rice vinegar over the rice. With the same slashing motion, mix until the grains are coated and glossy. Cover with a damp kitchen towel and cool at room temperature until the rice is cool enough to handle ( do not refrigerate). Once cool, the rice will remain the right texture for making sushi for several hours.
Recipe by Rory Freedman and Kim Barnouin Authors of "Skinny Bitch in the Kitch". Photos by Laura Spear