Washing and soaking
Your sushi rice should be washed 3 times, I put mine in a strainer and rinse under cold running water until the water runs clear. Allow to soak for 20 minutes in cold water.
Allow washed rice to drain in the strainer for 30 minutes.
Cook rice in a pot with a tight fitting lid or rice cooker. You need about 20% more water than rice.
- 4 cups rice to 4.8 cups water
- 2 cups rice to 2.4 cups water
Bring to the boil then turn to the lowest heat and cook for 15 minutes. Allow to stand for 15 minutes
Heat rice wine vinegar in a pot with sugar and salt. All salt and sugar should dissolve.
- 4 cups rice needs 150ml rice wine vinegar, 3 tablespoons sugar and 1.5 tablespoons salt
- 2 cups rice needs 75ml rice wine vinegar, 1.5 tablespoons sugar and 3/4 tablespoons salt
Remove rice from the pot and spread out in an oven tray or glass dish. Pour the vinegar mixture over the rice and gently turn the rice over using a rice paddle or wooden spoon, ensuring even distribution of the vinegar mixture and allowing the rice to cool.
4 cups sushi rice should make 12 sushi rolls or 8 poke bowls