Sushi Rice

Traditional sushi rice.


You will also need:
A large saucepan with lid
A smaller saucepan
A large flat-bottomed bowl (not metal)
A large flat spatula (not metal)
A hand-held fan

1. Wash the rice until the water runs clear - 3-4 times.

2. Transfer the rice into the large saucepan and pour the water over. Leave it to soak for 30 minutes.

3. Combine the vinegar, caster sugar, salt and Dashi in a saucepan and heat until the sugar and salt have dissolved. Do not allow the mixture to boil. Turn the heat off and allow it to cool.

4. Put the lid on the rice pan and turn the heat on high. Avoid lifting the lid at all times, as the steam gives the rice it's fluffy quality. When it begins to boil, reduce to a simmer and leave to cook for 15 minutes. After this time, turn off the heat and leave it to stand for 15 minutes.

5. Transfer the rice to your large flat-bottomed bowl and pour over the vinegar mixture, then turn/fold the rice with your spatula, simultaneously fanning it. The fanning gives the sushi rice it's glossy quality. You'll notice the rice becomes sticky and thick. Keep turning/folding the rice until it reaches room temperature.

6. Create your sushi!

NB. If you aren't using your rice straight-away, cover the bowl with a damp cloth to prevent it from drying out.


Sushi Rice 3 cups
Water 3 1/3 cups
Rice Vinegar ½ cup
Caster Sugar ¼ cup
Salt ½ tsp
Powdered Dashi Soup Stock 1 tbsp

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Hi Jax,

do you have more recipes like this? :)

great with prawns and smoked salmon!!!
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