Ingredients

• 300 g Japanese short-grain rice
• 360 ml water
• 80 ml rice vinegar
• 4 tbsp sugar
• 1 tsp salt

Preparing sushi rice

1. Start by rinsing the rice thoroughly under cold water until the water runs clear. This removes excess starch and improves the rice's texture.
2. Place the rinsed rice in a pot and add the 360 ml of water. Let the rice soak for about 30 minutes to give it a softer texture.
3. Put the pot over medium-high heat and bring the water to a boil. Then reduce the heat and let the rice simmer with the lid on for 10–12 minutes, or until the water is absorbed.
4. Remove the pot from the heat and let it rest with the lid on for an additional 10 minutes. This ensures the rice is perfectly steamed and tender.
5. Mix the rice vinegar, sugar, and salt in a small saucepan. Gently heat the mixture until the sugar and salt are dissolved. Let it cool slightly.
6. Transfer the steamed rice to a large, flat container. Pour the vinegar mixture over the rice and fold it gently with a wooden spatula to avoid crushing the grains. Fan the rice while stirring using a fan or similar until it reaches room temperature.
7. Your sushi rice is now ready to use! Use it immediately in your preferred sushi recipe, whether nigiri, maki, or a sushi bowl.

Tips for the perfect sushi rice

To achieve the best sushi rice, always use Japanese short-grain rice, as it has the right amount of starch. If you don't have rice vinegar, you can use apple cider vinegar as a substitute, but adjust the sugar and salt for balance. A sushi rice recipe requires attention and patience, but with practice you'll soon make sushi rice like a professional.