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How to make perfect sushi rice

06 MAY 2013
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600ml short-grain sushi rice (this is best measured by volume)
120ml sushi rice seasoning vinegar (Clearspring make a good version)

You will need a large, shallow bowl, or an oven tray or large serving plate.

How to cook rice
Find a large pan with a tight-fitting lid.

Wash the rice thoroughly, then leave it in a sieve to dry for at least 30 minutes.

Measure 660ml of water and pour it into your pan. Add the rice. Place over a medium-low heat, cover, and leave it for 10–13 minutes, until it comes to a boil (listen for the bubbles; do not remove the lid).

When the water has come to a boil, reduce the heat to its lowest for 30 minutes, then turn the heat off. Leave it for 15 minutes with the lid on. Now it’s ready.

How to season sushi rice
Put the hot rice in your bowl, tray or other container, sprinkle on the rice seasoning vinegar fairly evenly and mix it in gently but really well with a broad wooden or plastic spoon or spatula.

Cool it down with a fan, turning the rice carefully, to let every grain of rice soak up all the vinegar.

Leave it for 10–15 minutes until the rice is cool to the touch, but not too cold. You are now ready to make sushi, or to freeze the rice in handy portion sizes.

Making brown sushi rice
You can make brown sushi rice with exactly the same quantities and method. The only difference is that brown sushi rice needs to be soaked.

Soak it in the measured amount of cooking water for at least 4 hours before cooking. The easiest way to do this is to put it to soak in the morning, and cook it when you get home from work.

Extracted from Sushi Slim by Makiko Sano, Quadrille, £12.99
Photographs: Lisa Linder

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