This simple recipe will ensure you get perfect sushi rice every time. You can use it as the base to almost any type of sushi, and it's the perfect rice to use when you come across a recipe calling for cooked sushi rice.
- 630g short-grain white rice
- 765ml water
- 80ml rice wine vinegar
- 3 tbsp. caster sugar
- 1 tbsp. table salt
Put the rice into a sieve and wash under a running tap until the water runs clear. Place into a saucepan with the water. Cover, bring to the boil, reduce to a simmer and cook for 20-25 minutes until tender. Leave to sit for another 10 minutes once cooked.
Place the vinegar, sugar and salt into a saucepan. Heat over a low heat until the sugar dissolves, swirling the pan around to dissolve the sugar.
When the rice is cooked, spread it on a large non-metallic plate. Sprinkle with the vinegar mixture. Stir to combine, then leave to cool.