Sushi rice needs to be prepared on the day it’s being used, if it’s refrigerated the texture changes completely, it becomes too hard. The cup measurement for sushi rice refers to a standard 250ml cup, not the smaller cups that come with most rice cookers.
Makes 5 cups
2 cups short-grain sushi rice
65ml Japanese rice vinegar
15ml mirin (see notes)
2 tablespoons castor sugar
Pinch fine salt
Wash rice under cold running water until water runs clear then drain well and place in a rice cooker with water and cook (see notes).
Meanwhile, combine vinegar, mirin, sugar and salt and stir until sugar and salt dissolve.
Turn cooked rice into a non-metallic bowl, pour vinegar mixture evenly over it and use a wooden paddle to gently fold it through, breaking up any lumps; ideally have someone fan the rice to cool it quickly while you’re folding the vinegar through.
Once cool, cover with a clean, damp cloth until needed – do not refrigerate.
Mirin is a sweet Japanese fortified rice wine used for cooking. True mirin (labelled ‘hon mirin’) contains alcohol, so what is available in supermarkets and Asian grocery stores, and normally used, is non-alcoholic ‘mirin seasoning’. If you don’t have a rice cooker, cook rice in a saucepan with a tight fitting lid, bring to the boil, reduce heat, cover and simmer for 15 minutes. Remove from heat and leave to stand, covered, for 10 minutes.
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