Recipe Ingredient
- 400g short grain sushi rice
- 600ml water
- 2 tablespoons sushi vinegar or homemade vinegar
Instructions
- To make homemade vinegar: Boil 3 tablespoons rice vinegar and 3 tablespoons sugar with a pinch of salt. Stir until the sugar has melted. Remove from the heat and leave aside to cool completely.
- Rinse sushi rice until clean then soak it in water for 25-30 minutes. Drain the rice and add water and bring to a boil.
- Cover and simmer over a very low heat for 15 minutes, then allow a standing time of another 15 minutes.
- Put the cooked rice at room temperature in a basin and drizzle in the sushi vinegar or your homemade vinegar.
- Mix the rice and sushi vinegar with a rice paddle or a wooden spoon.
- Cool the rice slightly by fanning it with a piece of cardboard while fluffing up rice from bottom up with the rice paddle. Use the rice immediately or cover with a damp tea towel to retain moisture and use within an hour or two.
- The rice grains should be properly mixed with the sushi vinegar to prevent it from becoming lumpy and pasty.
