- Measure 2 cups of Japanese white rice (using a rice cup this weighs 320g).
- Place the rice in a medium sized bowl and add cold water.
- Wash the rice using your hand to gently rub the rice grains against each other. The water will become cloudy from the starch.
- Drain the rice and add more water. Continue to do this a few times until the water runs almost clear.
- Add the rice to a heavy based saucepan if you don't have a rice cooker.
- Add 2 cups of cold water to the rice in the saucepan (always add the same amount of water as rice).
- Put the lid on the saucepan and turn the heat to maximum (it's best to use a tight lid to prevent the water escaping).
- When the water starts to boil reduce the heat and leave the rice cooking for about 10 minutes (try not to remove the lid).
- Then, turn off the heat and leave the rice standing for another 10 minutes.
STEP 2 - HOW TO PREPARE THE SUSHI RICE VINEGAR (AWASE-ZU):
- Pour 100ml of rice vinegar and 2 tbsp of sugar into a non-aluminium saucepan.
- Heat until the sugar is dissolved and then add half tsp of salt
- Set aside and allow to cool.
STEP 3 - HOW TO MAKE THE SUSHI RICE:
- Transfer the hot rice to a shallow non-metallic baking tray using a rice spatula or wooden spoon.
- Sprinkle 100ml of the sushi rice seasoning evenly over the rice and then gently turn and fold the rice with the spatula (try not to break the rice grains).
- At the same time, fan the rice using a fan (uchiwa) or a piece of cardboard to help cool the rice to room temperature and absorb the excess sushi rice seasoning.
- Try to use the rice as soon as possible and avoid putting in the fridge as this will harden the rice. You can cover the rice with a damp tea towel for a few hours if necessary.
- You have to use Japanese short grain rice to make sushi.
- Sushi is best served at room temperature.
- You can use bottled sushi vinegar instead of making your own. However I prefer to make my own as I can control the amount of sugar and salt that I add to the sushi vinegar.
- When preparing sushi rice ideally you should use an untreated wooden bowl to help absorb excess moisture from the rice. A hangiri (large flat wooden bowl ) is used for this purpose. This can be bought online these days.
- Below is a picture of the rice that I use. It's called Shinode sushi rice from Italy which is sold in Superquinn and Asian Market in Dublin, Ireland.