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Quick and simple sushi rice. After trying several different recipes this is my home grown version combining the best features of all.
Ingredients
Makes 4 servings
- 400g Japanese sticky rice (risotto rice in an emergency)
- 600ml Cold water
- 2 tbsp Caster sugar
- 4 tbsp Rice vinegar
- 1 tsp Salt
Preparation
1. Wash the rice in cold water, changing the water occasionally, until the water remains clear - or you get bored.
2. Drain rice and put in pan with 600ml water. Bring to boil and boil for 1 minute.
3. Reduce heat and simmer gently uncovered for 10 mins.
4. Remove from heat, cover, and leave undisturbed for 10 mins.
5. Meanwhile put the sugar, vinegar, and salt in a small pan and heat gently until the sugar dissolves. (You can use the microwave, but be careful, it gets hot quick)
6. Turn the rice out onto a large shallow tray and gradually fold in the vinegar mixture, until the rice has a nice sheen.
7. Allow to cool, but do not refrigerate.
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