Make your own sushi rice

Chef, food writer and cookery teacher Yuki Gomi reveals the secret to this key skill of Japanese cooking

Yuki says, ‘Sushi is a traditional Japanese dish that’s based around a particular variety of short-grain rice that’s lightly vinegared and served with a selection of raw or cooked fish and vegetables. Toppings and fillings can include sushi-grade raw fish, such as salmon or tuna, cooked fish or shellfish, tofu, avocado, chicken, vegetables and wasabi.’

SERVES 4 PREP 15 mins

COOK 15 mins plus at least 30 mins soaking and cooling EASY V

For the sushi-su

120ml rice vinegar or brown rice vinegar

3 tbsp caster sugar For the rice

450g Japanese rice (3 Japanese cups)

To prepare the rice, wash it thoroughly in a sieve for 4 mins, gently turning it over by hand until the water runs clear. Drain and put in a pan with 540ml water.

Leave it to stand for a minimum of 30 mins. It can be left overnight, but for best results, leave it for 30 mins-1 hr. Leave the soaking water in the pan with the rice and bring to the boil, cover with a lid, reduce the heat and simmer for 8-9 mins. Turn the heat o€ and leave to stand with the lid on for a further 5 mins. Do not lift the lid.

3 While the rice is cooking, make the sushi-su (for seasoning the rice). Put the rice vinegar, sugar and 1 tbsp salt in a pan and leave on a low heat until the sugar and salt have dissolved, this will take a few minutes. Be careful not to let it boil or the flavour will spoil. Remove from the heat and leave to cool.

4 Tip the rice into a wide, flat dish such as a sushi oke, baking dish or roasting tray. Pour the sushi-su over the rice and, using a wooden spoon, fold it in carefully as it cools down, being careful not to damage the grains. You can use a fan or a hairdryer on the coolest setting to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed look.

If you don’t want to use the rice immediately, cover it with a damp cloth so that it doesn’t dry out. Leave in a cool place, but do not refrigerate. The fridge will make the rice hard and dry, and the sushi-su helps to preserve the rice without refrigeration. Will keep for a day.

GOOD TO KNOW vegan • low fat • gluten free PER SERVING 432 kcals • fat 0.7g • saturates none • carbs 99g • sugars 26g • ‘ibre 3g • protein 6g • salt 3.7g