Perfect Sushi Rice - Yuki's Kitchen
02 Mar 2023 by Wright Brothers Team
- Time 75minutes
- Serves 4
- Difficulty Easy
Ingredients
Sushi-su (makes 125ml)
- 120ml rice vinegar or brown rice vinegar
- 3 tbsp of sugar
- 1 tbsp of sea salt
For the rice
- 3 Japanese cups (450g) of Japanese rice
- 3 Japanese cups (540ml) of water
Shop Ingredients
Instructions
- To make the rice, first wash it thoroughly in a sieve for 4 minutes, gently turning it over by hand until the water runs clear. Drain the rice and put it into a pan with the water. Leave it to stand for a minimum of 30 minutes. It can be left overnight, but for best results I recommend leaving it for 30 minutes to 1 hour.
- Leave the soaking water in the pan, with the rice and bring to the boil, put the lid on and reduce the heat, letting it simmer for 8 to 9 minutes. Turn the heat off and let it stand with the lid on for a further 5 minutes. Do not open the lid.
- Whilst the rice is cooking, to make the sushi-su, put the rice vinegar, sugar and salt into a pan and leave on a low heat until the sugar and salt have dissolved. Be careful not to let it boil or the flavour will spoil. Remove from the heat and leave to cool.
- Put the rice into a wide flat dish, such as a ‘sushi oke’, a baking dish or a roasting tray. Pour the sushi-su over the rice and fold it carefully into the rice with a wooden spoon as it cools down, being careful not to damage the grains. You can use a fan or a hairdryer on the coolest setting to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed look.
- If you don’t want to use the rice immediately, cover it with cling film or a damp cloth so that it doesn’t dry out. Leave in a cool place, but do not refrigerate. The fridge will make the rice texture hard and dry, and the sushi-su helps to preserve the rice without refrigeration. It will keep for a day.