Sushi rice
Serving size: Serves 4
Cuisine type: JapaneseCooking time: Less than 60 minutes
Course: Finger food
INGREDIENTS
2 cups short or medium grain rice
3 cups water
½ cup (125ml) Japanese rice vinegar
¼ cup white sugar
1 teaspoon salt
METHOD
Wash and drain rice 2 or 3 times until water becomes clear. Bring water and rice to the boil in medium saucepan with a tightly fitting lid. Reduce heat to low and cook with lid on for about 10 minutes. After 10 minutes, remove from heat and stand, covered, for 15 minutes.
Meanwhile, make rice seasoning by combining rice vinegar, sugar and salt in a small saucepan. Heat gently, stirring occasionally, until sugar dissolves; cool.
Tip rice into a large flat tray or plastic container. Add rice seasoning. Using vertical cutting motion, "chop" seasoning into the rice with a spatula. Continue to "chop" the rice until it is cool. Traditionally the rice is fanned while this process takes place to add a glossy sheen.
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