Sushi Rice 

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The basis of any sushi recipe.

Ingredients:

2 cup Koshihikari rice (400g)

2 cup water (500ml)

4 Tbsp rice vinegar

2 Tbsp sugar

1/2 tsp salt

Directions:

Put rice in fine strainer and rinse under cold water 3-4 times until water runs clear. Drain. Put rice and water in a pot and bring to the boil, stirring occasionally.

Lower heat, cover, and simmer, for 12 minutes. Remove from heat and stand, covered, for 10 minutes.
(NB: Rice can also be cooked in microwave or rice cooker.)

Mix vinegar, sugar and salt and stir until sugar dissolves or simply use sushi vinegar.

Sprinkle over rice, slicing through rice with wooden spoon to break up any lumps and distribute the vinegar evenly.

Cool rice quickly with a fan, turning the rice occasionally, about 5 minutes. Cover with a damp cloth to stop the rice from drying out.

Variations:

Rice vinegar (4 tablespoons) can be replaced with ready-made sushi vinegar (6-7 tablespoons).

Author:

Sunrice Australia

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