Sushi rice

Simple sticky rice

~350 kcal – eat as you like  VE


Flavours: 2 tbsp rice wine vinegar, ½ tbsp white sugar, 1 tsp salt

Bulk: 1 cup (200g) sushi rice

Jazzy: ½ tbsp. mirin

Lets cook: Place the rice in a medium-sized pan and add cold water to cover rice about an inch. Then using your hands, swish and swirl the rice. When the water turns cloudy, tip away. Repeat this around 4 times until the water is almost clear. Add 350ml water to the rice, cover and bring to the boil (no peaking on the rice). Once boiling, drop the heat down to a slight simmer. Simmer for 5 minutes, remove from the heat and leave covered for another 15 minutes. This will allow the rice to have an even cooking and not be too sticky, mushy, burnt or uncooked. Meanwhile, mix the rice wine vinegar, sugar, salt and mirin (if using). Stir until the sugar has dissolved.

Place the cooked rice into a new large bowl and whilst gently stirring (preferably with a wooden spoon), add the rice wine vinegar mixture. Fan the rice whilst stirring it to cool it, distribute the vinegar mixture, help reduce its stickiness and allow the flavours be absorbed. Once the rice is completely cooled, you can now use it how you like.


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