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Sumeshi (sushi) Rice   Veg  HT  CD  ACC  Japanese  30mins plus standing


Makes sufficient for up to 32 sushi pieces depending on the type


Hot  Cold  Vegetarian   Accompaniment  Appetiser    Dairy free  Eggless  Japan  Asia



350g/12oz Short Grain White Rice

360ml/12fl.oz. Water

60ml/2fl.oz. Rice Vinegar

25g/1oz Sugar

1/4 teasp Salt

1 tbsp Mirin or Sake (optional)




1. Wash the rice several times in cold water then drain and place the rice and water in a large saucepan, bring to a quick boil, then boil rapidly for 1 minute. 


2. Cover and simmer for about 15 minutes or until all the water has been absorbed. 


3. Remove from the heat and allow to stand, still covered, for 10 minutes.


4. Meanwhile, place the vinegar, sugar, salt and mirin or sake in a small saucepan and heat over a medium heat, stirring, until the sugar has dissolved.


5.  Transfer the hot rice to a large bowl and pour the sushi vinegar evenly over the surface of the rice, mixing it into the rice with quick cutting strokes using a spatula (do not stir) and fanning the rice at the same time to cool it.  Continue for a few minutes until the rice is cooled (body temperature)  but not cold. Cold rice hardens.


Keep the rice covered with a damp cloth whilst you assemble the sushi to prevent it drying out.

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