- Serves: 6
- Cook Time: 25 minutes plus 45 minutes standing
- Prep Time: 10 minutes
- Effort: medium
- 280 g sushi rice
- 400 ml water
- 2 tbsp caster sugar
- 1 tsp salt
- 3 tbsp rice vinegar, or Mirin or
- 50 ml mirin
1. Wash the rice really well. This is best done in a very large bowl of water, gently swishing the rice but being careful not to break the grains.
2. Pass the rice through a sieve set over the bowl, changing the water at least 3 times.
3. Put the washed rice in a large heavy-based pan with a really tight fitting lid. Place a tea towel inside the lid to make it extra tight.
4. Pour over the water and leave to stand for 20-30 minutes.
5. Heat the sugar, salt and rice vinegar (or mirin) in a small pan over a low heat until the sugar has dissolved. Allow to cool to room temperature.
6. Bring the rice to the boil and then reduce the heat to low and simmer gently for 15 minutes.
7. Do not remove the lid but leave to stand for another 15 minutes.
8. Tip the rice on to a large flat metallic tray - this helps the rice to cool quicker. Cool the rice to room temperature. Fanning (using a magazine or newspaper) also helps the rice to cool.
9. Using a spatula or large metal spoon fold half the cooled vinegar mixture very gently into the rice, being careful not to break up the grains.
10. The rice will absorb the vinegar and become glossy. Add a little more of the vinegar mixture and keep folding carefully until it is absorbed.
11. The rice should not be wet, so add the last little bit of vinegar sparingly. Don't worry if there is a little left over.
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