Sushi rice

Name: Sushi rice
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 4
Cuisine: Thai
Ingredients: 275ml water; 250g sushi rice; Sushi vinegar to taste; 250mls rice vinegar; 200g sugar; 50g salt

The key to good sushi is good rice and the rice needs care to get right. Make sure you rinse and soak the rice before cooking. To season you can you buy sushi vinegar, or make your own, if you prefer as you can add salt and sugar to taste. This rice recipe is the base for all the sushi recipes we have developed and yields about 550g of cooked rice

Credited to: Coeliac UK

Kcal: 496.0

Difficulty: Pretty easy

Serves 4

40 mins prep

12 mins cooking time

Ingredients

For the rice:

275ml water
250g sushi rice
Sushi vinegar to taste

For the sushi vinegar:

250mls rice vinegar
200g sugar
50g salt

Method

If making your own sushi vinegar, add the rice vinegar, sugar and salt into a pan and gently heat until the sugar is dissolved.
Leave to cool. This mixture can then be bottled and used to season your rice to taste. It’s also good in a salad dressing.
Place the rice in a saucepan and rinse the rice in water several times to remove the starch; you will know when it’s done as the water will run clear.
Drain the rice and cover with the measured amount of water. Leave to stand for about 30 minutes to absorb some of the water.
Next, place the pan on a high heat and bring to the boil, cover with a lid and reduce the heat to low. Keep the lid on and simmer for 12 minutes.
Turn the heat off and leave the rice still covered with the lid. Let it stand for 10-15 minutes; this will allow it to continue to cook.
Put the rice into a large bowl or a Japanese wooden bowl if you have one.
Add the sushi vinegar and gently fold in the vinegar to taste, taking care not to crush the grains. This is now ready to eat as it is, or leave to cool before use in sushi rolls.