How To Make Sushi Rice (Sumeshi)
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 850 g Sushi rice
- 1 litre Water
- 60 ml Rice vinegar
- 4 tsp Sugar
- 1 pinch Fine sea salt
Method
- Put 850 g Sushi rice into a fine sieve and rinse under cold water for 4 minutes. Use your hand to gently turn the rice round until the water runs clear.
- Put the rinsed rice and 1 litre Water into a large pan with a tight fitting lid. Put on a medium heat until the water begins to simmer - about 6 minutes.
- Reduce the heat to low and cook until all the water has absorbed. This will take around 15 minutes.
- Remove from the heat but keep covered. Let the rice steam in the pan for 10 minutes.
- Meanwhile, in a small saucepan, add 60 ml Rice vinegar, 4 tsp Sugar and 1 pinch Sea salt. Heat over a medium heat until just simmering. Remove from the heat and stir until all the sugar has dissolved.
- Transfer the cooked rice to a large bowl. Pour over the vinegar mixture. Use a wooden spatula to chop the seasoning into the rice. Then carefully fold it into the cooked rice.
- Cover the rice with a damp towel and leave to cool before using it to make sushi. Make sure the towel is in contact with the rice.