The perfect sushi rice
|1 hour and 20 minutes|
1 Put the rice into a sieve and run cold water over the top. With the water’s running, use your hand to swirl through the rice until the water runs clear. This rinses the rice of any starch and dust from when the rice was milled.
2 Return the rice to the bowl and leave it to rest for at least 30 minutes before cooking and no more than 4 hours.
3 Tip the washed rice into the pan and pour over the correct quantity of cold water. You’ll need 120 per cent water to the volume of rice. Don’t worry about doing the maths on this – we’ve done that for you in each recipe. It’s just useful to know if you need to cook a much bigger quantity of rice. Put a tight-fitting lid on the pan and bring to the boil. As soon as the water’s boiling, turn the heat down to its lowest setting and cook for 8 minutes.
4 Take the pan off the heat, without lift the lid, and leave to rest for 25–30 minutes. When the rice has finished resting, pour over the seasoned vinegar for sushi rice and use a wooden spoon or plastic spatula (not a metal spoon as it will break up the rice) to cut the vinegar into the rice to ensure all corners of the rice have been mixed thoroughly in. It’s best to use it while it’s still warm, so it sticks together properly. Once it has completely cooled, it won’t have the same sticky quality.