Calrose and sushi rice are not the exact same although they are somewhat similar.
Calrose is a common type of rice that is used for sushi in the United States and is a medium grain Japonica rice.
And sushi rice or true sushi rice is a short grain Japonica variety of rice and Calrose rice is often used as a substitute for the more traditional short grain sushi rice.
Calrose rice is grown in California and is known for being sticky and having a mild flavor which makes it a popular choice of rice for sushi and other dishes in which the grains of the rice need to hold their shape.
Sushi rice in the United States often refers to a short grain Japonica rice that is commonly used in sushi preparation and is characterized by it's short, squat and sticky grains.
The amount of rice vinegar that you need for 2 cups of rice is 1/4 cup of rice vinegar which also equates to 3 tablespoons of rice vinegar.
This amount of rice vinegar is often used in recipes for making sushi rice.
For making standard sushi rice, a common ratio of rice vinegar to rice is 1/4 cup of rice vinegar per 2 cups of rice.
If using rice vinegar for seasoning cooked rice for other types of rice dishes, you can adjust the amount of rice vinegar according to your own preference and some recipes also suggest 1/4 cup of rice vinegar to 1 cup of cooked rice.
And when you're making sushi rice you also need sugar and also salt and a common ration of sugar and salt and rice is 3 tablespoons of sugar and 2 teaspoons of salt for 2 cups of rice.
And after the rice is cooked, you then combine the vinegar, salt and sugar in a separate pan, and bring it to a simmer until the sugar and the salt has dissolved and then you add it to the cooked rice and mix it in.
Adding vinegar to rice also reduces it's glycemic effect which means that when vinegar is added to rice it means that the rice won't spike your blood sugar levels as much as it would without the vinegar added to the rice.
The effect of vinegar in cooking rice is that the vinegar helps to break down starches in the rice and prevents the rice from sticking together when cooking and also results in fluffier and more separate grains for rice.
The acid in the vinegar when added to cooking of rice also helps the rice absorb more moisture and leads to a firmer, tender texture and also prevents spoilage.
To add vinegar to rice to avoid spoilage you can add a small amount of vinegar to the rice either while cooking it or after cooking it.
During cooking you can add a teaspoon or less of some white vinegar for each cup of rice to the rice during cooking.
While you add the vinegar to the rice while cooking you stir the vinegar into the boiling water before adding the rice.
If making sushi rice, you can add a specific mixture of rice vinegar, sugar and salt after the rice is cooked.
For sushi rice, the vinegar mixture is added to the hot rice and stirred into it thoroughly.
The acidity of the vinegar prevents spoilage of the rice by inhibiting bacterial and mold growth which are the main causes of rice spoilage.
When washing rice you are supposed to wash the rice until the water is clear.
Washing or rinsing the rice until the water runs clear is a a common practice when preparing rice for cooking.
When you rinse or wash the rice until the water runs clear it helps remove any excess starch and debris from the rice, which results in the rice being fluffier and also less sticky when cooked.
Some people avoid rinsing the rice or washing the rice until the water is completely clear, but it's a common and recommended way of preparing rice for cooking.
When you do wash the rice until the water is clear it improves the final texture of the cooked rice.
I always wash my rice until the water runs clear and it really does make a difference.
However if you are cooking the rice for a dish that requires a stickier texture such as paella or risotto then you want to rinse the rice less thoroughly.
But for many other dishes or when just cooking rice to eat you should ideally wash the rice until the water is clear but it's okay if you don't do so.