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Step 1: You will need: Units: Metric US Imperial UK Imperial
3 cups (750ml) sushi rice
3 1⁄3 cups (830ml) water
½ cups (120ml) rice vinegar
¼ cups (60ml) sugar
½ tsp salt
1 tbsp dashi- concentrated or powdered fish stock
1 small saucepan
1 large saucepan with a lid
1 spoon
1 large flat bottomed bowl, preferably wooden
1 flat spatula, plastic or wood
1 fan
1 large glass bowl
Preparation Time:
30 minutes
Cooking Time:
20 minutes
Step 2: Rinse the rice
Put the three cups of rice in a large bowl. Lightly rinse by adding enough cold water to half fill the bowl and swill it around with the rice. Pour the water off. Scrunch the rice about in the bowl with your hand. Then rinse, swill and drain again and repeat the scrunching action. Keep following this pattern until the water is almost clear - this could take 3 or 4 attempts. Transfer the rinsed rice into a large saucepan. Pour in 3 and a third cups of water and leave it to soak for at least 30 minutes. As it soaks, the rice will become whiter, and the water will appear clearer.
Step 3: Prepare the sushi vinegar
Put half a cup of rice vinegar, quarter of a cup of sugar, a pinch of salt and a teaspoon of powdered Dashi into the small saucepan.
Heat gently and stir to ensure that the sugar and salt dissolve. Don't let the mixture boil as this will impair the flavour, only heat long enough to completely dissolve all the ingredients. Then turn off the heat, and leave it to cool while you prepare the rice.
Step 4: Cook the rice
Put the pan on the hob with the lid securely on top, and turn the heat to high.
Avoid lifting the lid at all times through out the cooking process as this will allow the steam to escape
When the rice begins to boil reduce the heat and leave to simmer for fifteen minutes.
After the fifteen minutes are up, turn off the heat and leave the rice to stand for another 15 minutes.
Step 5: Stir in the sushi vinegar
Transfer the rice into a large wooden bowl.
Pour over the sushi vinegar. Use the spatula in a cutting motion to fold the mixture into the rice. While you are folding use your other hand to fan the rice. Keep fanning and folding until the rice has reached room temperature. This could take up to 10 minutes.
Step 6: Ready to serve
It's best to use the rice immediately. It should be shiny and sticky, with each grain separated and not mashed together. It should be used at room temperature. If you don't need it straight away, cover the bowl with a damp cloth. This will prevent it from becoming too hard.
Done
You are now ready to start experimenting with sushi recipes. You'll find many on the VideoJug.com website.
