Perfect Sushi Rice

  Shari (Sushi rice)

Makes approximately 9 cups
Preparation time: 20 minutes
Cooking time: 15 minutes (plus 10 minutes standing time)

What you will need

3 cups (645g) sushi rice
3 cups (750ml) cold water
1/2 cup (125ml) rice vinegar
2 tbs caster sugar
1/2 tsp salt

Step-by-step

1. Sieve, rinse & drain

Place rice in a large sieve. Rinse under cold running water, stirring occasionally with your hand to remove any excess starch, until water runs clear. Drain well.

2. Cook rice & set

Place the rice and water in a large saucepan, covered, over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until water is absorbed. Remove from heat. Set aside, covered, for 10 minutes to cool slightly.

3. Add vinegar mixture & combine

Combine the vinegar, sugar and salt in a small bowl. Transfer the rice to a large glass or wooden bowl. Use a wooden paddle to break up rice lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding and fanning the rice for 15 minutes or until rice is cool.

  Perfect Sushi Rice

Ingredients

2 cups uncooked glutinous white rice (sushi rice)
3 cups water
1/2 cup rice vinegar
1 tablespoon vegetable oil
1/4 cup white sugar
1 teaspoon salt

Directions

1. Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle. 
2. In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.