Perfect sushi rice

1. 1

   To make the sushi-su (seasoning), put the rice vinegar, sugar and salt into a pan and leave on a low heat until the sugar and salt have dissolved. Be careful not to let it boil or the flavour will spoil. Remove from the heat and leave to cool.

2. 2

   To make the rice, first wash it thoroughly in a sieve for 4 minutes, gently turning it over by hand until the water runs clear. Drain the rice and put it into a pan with 540ml/19½fl oz water. Leave it to stand for a minimum of 30 minutes. It can be left overnight, but for best results I recommend leaving it for 30 minutes to 1 hour.

3. 3

   Leaving the water in the pan, bring the rice to the boil, put the lid on and reduce the heat, letting it simmer for 8-9 minutes. Turn the heat off and let it stand with the lid on for a further 5-10 minutes. Do not open the lid.

4. 4

   Put the rice in a wide flat dish such as a ‘sushi oke’, a baking dish or a roasting tray. Pour the sushi-su over the rice and fold it carefully into the rice with a wooden spoon as it cools down, being careful not to damage the grains. You can use a fan to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed look. Sushi rice is best served immediately.

1 serving ≈ 650 g

Nutrition values are estimates. - means data is unavailable.