The basic ingredient for any good sushi starts and ends with the rice. Sushi rice can be bought in most supermarkets and is a short-grain Japanese rice, which must be cooled before use as it will turn sticky and be difficult to work with. It is really important to make sure you wash the rice under cold water until the water is clear; this ensures the perfect sushi rice. This recipe makes enough for 24 pieces. Sushi seasoning can be made at home quite easily, but bottles of pre-mixed sushi seasoning can also be purchased in good supermarkets and Asian shops.
- Wash the rice under cold water until the water runs clear. Put the rice in a pot with the water, cover with a lid and bring to the boil as quickly as you can.
- Turn the heat down to low and simmer for 10 minutes with the lid still on.
- Turn off the heat and let the rice sit for 10 minutes. Make sure to keep the lid on the pot throughout the cooking.
- Remove the lid and put the hot rice in a shallow dish, as this will help it cool, and pour sushi seasoning over the surface of the rice.
- Now mix the seasoning into the rice with quick cutting strokes, using a spatula. Try not to over-mix the rice as you don't want to break down the grains.
- The rice should look shiny and be at room temperature when you are ready to use it.
- For the sushi seasoning whisk all the ingredients in a bowl until the sugar has dissolved, then transfer the mix to a sealed container and store in the fridge. The sushi seasoning should last up to six months.