How to make sushi rice To achieve the perfect sushi rice there are two things you must remember: time your rice with a timer or carefully keep an eye on the clock and don't under any circumstances lift the lid on the rice whilst it is cooking. Just follow the instructions carefully and you will achieve good results. In this recipe I have used pure rice vinegar but in the supermarkets you will find seasoned rice vinegar. This is a product designed for sushi rice. It is fine to use this but as it is already sweet and lightly salted you will need to reduce the sugar and salt in the recipe a little. I don't personally use it anymore as it is more expensive and not necessary for creating good sushi rice.

< Recipes from the book Tell me more about the book How to make sushi rice Sweet potato uramaki Omusoba Japanese curry Yakisoba Sweet sake carrots Green tea truffles

	Ingredients 250g sushi rice 350ml water 30ml (2tbsp) rice wine vinegar 30ml (2tbsp) mirin 1 teaspoon salt 3 teaspoons caster sugar	First of all you will need to wash the rice. Place it in a sieve in a container and run cold water over it. Sloosh it around every now and again with your fingertips in the water that collects in the container to remove some of the starch which appears as cloudiness in the water. Allow it to sit in the water for about 1 hour and then give it one final rinse. Allow it to drain in the sieve.
		Next place the water into a medium sized pan. Make sure the pan you use has a tight fitting lid as you don't want too much steam to escape whilst the rice is cooking. If you don't have a tight fitting lid wrap a tea towel around the underside of the lid to help it create more of a seal. Bring the water to the boil and add the rice. Bring it back to the boil, turn the heat down, and put on the lid. Set the timer for exactly ten minutes and allow the rice to boil slowly. Remember don't peek thats why the timer is set. After the ten minutes is up turn the heat off, leave the lid on, and set the timer for another ten minutes. The rice will now steam in it's own heat and puff up a little.
		After the second timing remove the lid and, using a spatula or spoon, place the rice in a large bowl. There may be a little brown crust at the bottom of the pan so avoid scraping this in to the rice as it will discolour it. Add the mirin, salt, vinegar and sugar and carefully fold them in to the rice taking care not to break up the grains too much. Some recipes will have you fanning the rice at this point to cool it down quickly but placing it in a large, wide bowl will help cool it down quick enough. Allow the rice to cool. Use the rice whilst it is still warm.