Sushi chefs spend years training how to make the perfect sushi rice - so it might seem really intimidating to make this at home! But I promise you that this recipe is easy to follow and that it will give you great results if you stick to all the steps below.
Makes 2 cups of sushi rice (enough for 4- 6 sushi rolls)
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Put the rice in a medium-sized heavy bottom saucepan. Rinse the rice 6 times under cool running water. This process is important because you are washing off the excess starch - this will prevent the rice from being too sticky.
Drain the rice and let it rest in a strainer or colander for 45min.
Meanwhile add the rice vinegar, mirin, salt, and sugar to a small pan and heat gently until all the sugar has dissolved. You can also do this in the microwave at intervals of 30 seconds - stirring after each session.
Bring the rice and water to a boil in the same medium-sized saucepan you used to drain the rice. After the water starts to boil vigorously, turn the heat down immediately to medium-low and put the lid on. Simmer for 15 minutes - no peeking!
After the 15 minutes remove the rice from the heat and allow it to rest and steam with the lid on for a further 10 minutes.
Transfer the cooked rice into a large dish (I used a baking dish). Pour over the prepared vinegar mixture. Use a flat spatula or spoon to incorporate the rice and vinegar mixture - do this by "slicing" through the rice using a sideways motion. Do not mix the rice or overwork it.
Place a damp kitchen towel over the rice and allow the rice to cool to room temperature.
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