Start by putting 100g Sushi Rice in a sieve and rinsing under a running cold tap for 30-40 seconds. Use your fingers, a spatula or just the force of the water to agitate and move the rice around in the sieve. Leave aside to drain.
Take the rinsed rice and add to a lidded saucepan with 2 tbsp Ginger Paste. Add 300ml Cold Water to the pan and stir the rice and ginger around.
Put the lid on and place on a medium-high heat until the water is boiling. At that point, fully seal the lid, turn the heat to low and leave to cook for 10 minutes. I use kitchen paper to ensure a proper seal.
Turn the heat on the rice off but do not remove the lid for at least 10 more minutes. This will allow the rice to steam and continue cooking.
The rice will then be ready to serve. You can add seasonings at this stage to turn the rice into Sushi Rice.