'Japonica' Sushi Rice is short grain which means that it is round and sticky when
cooled, this allows you to shape it many varieties of sushi.
Approximately 1 kg cooked rice
Prep: 5 minutes plus 2 hours for draining and cooling
Cook: 20 minutes
- 500g short-grain rice
- 750ml water
- 75ml rice vinegar
- 15ml mirin
- 3 tbsp caster sugar
- 2 tbsp salt
Rice: Rinse the rice in cold water until the water runs
clear. Drain for 1 hour.
- Place the rice in a saucepan with the water, cover with a tight fitting lid.
Bring to the boil then reduce to a simmer and leave to cook for 12-15
- Remove the lid and cover with a tea towel. Leave to stand for 10
Vinegar: Place all the vinegar ingredients in a saucepan over
a moderate high heat. Stir until the sugar dissolves. Remove from the heat and allow
Sushi Rice: Spread the rice evenly over an oven tray or a
similar wide shallow container, ideally this would be a Handai a wooden Japanese
bowl. Run a palate knife through the rice to gently separate grains and slowly add
the vinegar while you do this (being careful not to crush the rice).
- Fan the rice to cool to room temperature. Cover the rice with a clean cloth
until ready to use.