Organic Sushi Rice

Organic Sushi Rice

Don't be fooled by imitations, this Sushi Rice is the real deal Selenio variety from Japonica.

How To Cook Sushi Rice

Begin with washing (which you should be doing with all rice!).

You can do this quickly with running water but I like to put the water and rice in a bowl, stir until the water is cloudy (with starch), drain and repeat (to save a ton of water).

Once the water runs clear, leave to soak in fresh water for 30 minutes. 

Place the rice in a pan with 1/1 quantity of water (I simply use the same cup to measure both). Bring to boil and leave to simmer with the lid on for 15 minutes (assuming 300g of rice, if you're making more it will take longer!).

Then remove from the heat but leave to steam for a further 10 minutes with the lid on. 

The rice is now ready to eat. Simply add the toppings of your choice. Furikake and Tsukemono are classics (but not exactly available from the local shop) so a sweet chilli sauce can also finish this off!

However, if you're making sushi, you'll need to add sushi vinegar. I use 1/10 vinegar/rice. For the best flavour, fold the vinegar in whilst the rice is still warm. 

Leave to cool before wrapping and you're all set to impress family and friends.