📖 Instructions

1. Cook the sushi rice: Rinse 1/2 cup of sushi rice under cold water until the water runs clear. Combine the rice with 3/4 cup of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Let it cool completely. This step can be done ahead of time.
2. Prepare the rice water: Once the rice is cool, add it to a bowl with 1 cup of cold water. Stir gently to release the starches. Let it sit for about 5 minutes, then strain the rice, reserving the milky rice water. Discard the rice or save it for another use (like actual sushi, duh!).
3. Muddle the mint and lime: In a sturdy glass (a mason jar works great!), combine 8-10 fresh mint leaves and 2 tablespoons of fresh lime juice. Gently muddle them together to release the mint's oils and the lime's juice. Be careful not to over-muddle, or it will turn bitter.
4. Add the rice water and sweetener: Pour the reserved rice water into the glass. Add 1-2 tablespoons of agave nectar or simple syrup, depending on your preferred level of sweetness. Stir well to combine.
5. Top with soda water: Fill the glass with ice cubes. Top with about 4-6 ounces of soda water, leaving a little room at the top.
6. Garnish and serve: Garnish with a sprig of fresh mint and a lime wedge. Give it a gentle stir and enjoy your Sushi Rice Breeze Virgin Mojito immediately! Feel the vacation vibes!
7. For a little something *extra*: Try rimming the glass with lime zest and sugar for a super fancy look! Or, add a splash of pineapple juice for an extra-tropical twist. If the mojito is too sweet, add a splash of lime juice. If it's not sweet enough, add more agave or simple syrup. There will probably be left over rice water.