My easy step by step instructions show you how to make delicious Sushi Rice without fuss. All you need is a lidded pan, a sieve and some water. And rice obviously!
Measure 200g of Sushi Rice into a sieve and run under the cold tap whilst swishing the rice around a little with your fingers to separate the grains. Stop once the water stops running out the sieve cloudy.
Put the washed rice into a large lidded saucepan and cover with 400ml Cold Water. Turn the heat onto medium and keep a close eye on it until the water is boiling.
Once boiling, put the pan lid on and make sure it is well sealed. I use a square of kitchen roll to ensure a great seal. Turn the heat onto the lowest it will go and set a timer for 10 minutes.
After 10 minutes, turn the heat off but do not touch the pan. certainly don't take the lid off. The rice then sits for at least another 10 minutes to continue steaming.
Meanwhile, add 2 tbsp Rice Wine Vinegar, 2 tbsp Sugar and 2 tsp Sea Salt Flakes to a small bowl.
Blast the seasonings on high in the microwave for about 20 seconds. You can alternatively do this in a small saucepan on the hob.
Once removed from the microwave, stir the sugar and salt until it has mostly melted into the vinegar.
Once the rice has finished steaming, separate the rice grains a little using chopsticks or a large metal spoon or fork. Be careful not to stir and make it into a mush.
Add the sweet vinegar mixture into the rice and stir around to combine. Again be careful not to create a mush.
The rice now needs to cool. Speed up the process by spreading the rice in a thin layer on a tray covered in clingfilm and leave in a cool place.
Once cool to the touch, put the rice into a container, cover it and leave in the fridge until needed.