This simple guide will show you how to make sushi rice; cooked and mixed to perfection ready for making your very own sushi rolls. A quick sushi rice recipe, which will ensure the best start to making sushi at home.
Course Dinner, lunch, party food, side, Snack, starter
First weigh out 300g of rice then transfer to a sieve and rinse under the tap until the water runs clear.
Transfer to a small pan and add 400ml of tap water for every 300g of dried rice. Leave the rice to soak in the pan for 30 minutes.
After 30 minutes of soaking, the rice can be cooked. Place a lid on the pan and then put the pan on the stove. Bring to the boil then turn down to a simmer and cook for 15 minutes. After 15 minutes take the pan off the heat and leave for 10 minutes with the lid on.
After 10 minutes remove the lid and transfer the cooked rice to a large mixing bowl.
Whilst still warm add 2 tablespoons rice wine vinegar, 2 tablespoons Mirin rice wine, 1 tsp caster sugar and ½ tsp salt. Carefully mix and fold together well, allowing all the seasoning to fully coat the rice.
The rice should be shiny and sticky with each grain separate and not mashed together. Ideally rice should be used at room temperature, so keep folding and mixing until the rice has cooled. The rice can then be used right away or if you're not ready to use it immediately, place a damp cloth over the bowl to stop the rice drying out.
Rinse the dried sushi rice: Rinse the rice thoroughly before cooking to remove any surface starch which can make the rice too sticky once cooked.Soak the rice before cooking: Before placing the rice and water on the stove to cook, allow it to soak for 30 minutes first. Soaking will encourage the rice to absorb water and will allow for a more even cooking when it is introduced to heat.Leave the rice to rest: After cooking the rice allow it to sit in the pan with the lid still on for 10 minutes. Any remaining moisture will be fully absorbed and redistributed, resulting in a more even texture throughout the rice.Add the rice seasoning whilst still warm: Add the vinegar, Mirin, salt and sugar to the rice whilst it is still warm so the flavours will absorb into each grain as it cools.Gently fold the rice: Fold the rice gently with a wooden spoon, try to separate the rice grains rather than mixing together. If you have one, use a rice paddle rather than a spoon. Continue to fold until the rice is fully cooled.Cover rice until ready to use: If you aren't using the rice right away, cover with a damp tea towel to stop the rice from drying out.