Cooked sushi rice
How to make sushi
Mushroom hosomaki
Avocado futomaki
Pinwheel sushi
Uramaki sushi
Roll your own - Temaki
Sesame aubergine nigiri
Square sushi
Warm bbq aubergine sushi
Asparagus sushi
chirashi sushi
Introduction :: Soups and dashi :: Egg dishes :: Sushi :: Fast food :: Noodles and rice :: Side dishes :: Desserts
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.

All of the sushi dishes in this chapter use this recipe so if you want to make more than one type of sushi just double or triple up the quantities. Sushi rice doesn't keep so well overnight in the fridge as the seasonings you add to it tend to absorb moisture and render the rice a little soggy so it's best made fresh. However, that is no rule. You can use sushi rice the next day if you wish just keep it well sealed. There are a few leftover recipes in this book you can use to make use of any leftover rice so it won't go to waste.

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.

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.
Click for page glossary
Close X
Mirin is a sweetened sake with a similar taste to a sweet sherry. It is used a lot in Japanese cooking and used in many recipes in this book so it is worth seeking out a bottle. Lots of supermarkets now stock mirin and you will more than likely find it in your local Asian grocer. It can be quite expensive but no more than a good sherry.
Rice wine vinegar or rice vinegar is made from fermented rice or rice wine. The Japanese variety is colourless to light yellow and slightly milder and less acidic than Western varieties of wine vinegar. You can use Clear Chinese rice vinegar instead. On many occasions, when I have run out of rice vinegar, I have used white wine vinegar.