Sushi Rice

By Scott Marley

Ingredients 300g (10oz) Japanese short grain rice 330ml (11fl oz) water 1 postcard size piece of kombu (optional) For vinegar mixture 4 tablespoons Japanese rice vinegar 2 tablespoons sugar 1/2 teaspoon salt Method Put the rice in a sieve and submerge in a large bowl of water. Wash it thoroughly and discard the milky water. Keep washing and changing the water until it is clear. Drain the water and leave the rice to stand in the sieve for 30 minutes. If using kombu, make a few cuts in it to help release its flavour as it cooks. Put the washed rice and water in a heavy-bottomed saucepan. Add the kombu if using, and cover with a close-fitting lid. Bring to the boil over a medium heat. Resist the temptation to lift the lid, and listen for the sound of boiling instead. When it boils, turn the heat up to high and cook for a further five minutes. Reduce the heat to low and simmer for a further 10 minutes, then remove from the heat and leave to stand for 10 minutes. Lift the lid and discard the kombu. Heat the ingredients for the vinegar mixture in a non-aluminium saucepan, stirring until the sugar and salt have dissolved. Don't allow it to boil. Remove from the heat and set aside to cool. Transfer the cooked rice to a pre-soaked wooden rice tub or salad bowl. Pour a little of the vinegar mixture over a spatula into the rice. Spread the rice evenly in the tub. Slowly add a little more of the vinegar mixture, using a slicing action to coat the grains of rice and separate them. Fan the rice gently to cool it. Continue to fold the vinegar mixture into the rice with the spatula until it begins to look glossy and has cooled to room temperature. Cover the rice with a clean damp cloth until needed. Use it on the same day and don't refrigerate it. Soak the rice tub beforehand to prevent sticking.

Top  Back