Makes 1 litre



Sushi is a general term for all food with ‘sumeshi’or vinegared rice. Remember – sushi should never be put in the fridge (it will go hard). The vinegar will help preserve it for a few days if kept, wrapped, in a cool place, such as a shady window sill. To make sushi rice, boil 15 percent more water than rice. So use 1 cup rice to 1 cup plus just over 1 tablespoon water.

INGREDIENTS:

400 ml Japanese rice
1 piece of dried kelp (kombu), 5 cm square, for flavoring (optional)
3 tablespoons Japanese rice vinegar
2 ½ tablespoons sugar
2 teaspoons sea salt

How to make it:

1. Put the rice in a large bowl and wash it thoroughly, changing the water several times, until the water is clear. Drain and leave in the strainer for 1 hour. If short of time, soak the rice in clear cold water for 10-15 minutes, then drain.
2. Transfer to a deep, heavy-based saucepan, add 460 ml water and a piece of dried kelp (kombu), if using. Cover and bring to the boil over a high heat, about 5 minutes. Discard the kelp.
3. Lower the heat and simmer, covered, for about 10 minutes, or until all the water has been absorbed. Do not lift the lid. Remove from the heat and leave, still covered, for about 10-15 minutes.
4. Mix the rice vinegar, sugar and salt in a small jug or bowl and stir until dissolved.
5. Transfer the cooked rice to a large, shallow dish or handai (Japanese wooden sumeshi tub). Sprinkle generously with the vinegar dressing.
6. Using a wooden spatula, fold the vinegar dressing into the rice. Do not stir. While folding, cool the rice quickly using a fan. Let the rice cool to body temperature before using to make sushi.