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Sushi Rice
Perfectly seasoned Japanese sushi rice, the foundation of good sushi. Folding the vinegar seasoning through with a paddle instead of stirring keeps the grains intact rather than turning the rice mushy.
Ingredients
Instructions
Rinse rice until water runs clear. Soak 30 minutes. Drain.
Cook in 450ml water with lid on: bring to boil, reduce to lowest heat 12 minutes, then off heat 10 minutes.
Heat vinegar, sugar and salt until dissolved. Cool.
Turn rice onto a flat tray, fold in vinegar seasoning with a rice paddle — don't mash.
Fan to cool. Cover with a damp cloth until ready to use.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
