g sushi rice (Japonica/white short grain rice)
T rice vinegar
T caster sugar
Washing the rice: Measure the rice accurately and put it into a bowl. Pour a generous amount of water over it and stir swiftly with one hand, then immediately discard the water. Stir the rice thoroughly with the tips of the fingers then add more water, mix, and again discard the water. Repeat this procedure 4-5 times until the water runs clear then drain well in a sieve and leave to stand for 20 minutes if possible. Cooking the rice: 1. After washing the rice, put it with the water in a heavy-based pan. Put the lid on and bring to a boil. When the lid starts to clatter, wait 15 seconds then lower the heat. 2. Leave the rice to cook on a low heat for a further. Turn the heat off. Leave the pan covered for 15 minutes then remove the lid. If the grains on the surface have risen slightly, the rice is nicely cooked. 3. Meanwhile make the sushi vinegar, which is a mixture of the rice vinegar, sugar and salt. Dissolve the sugar in the rice vinegar in a non-reactive saucepan (do not use aluminum) over a medium heat and add in the salt to taste. These ingredients should be mixed well. You can vary the amount of vinegar according to taste, and when making seafood sushi it is advisable to use less sugar for a lighter flavoured rice. 4. Once the rice is cooked and while it is still hot, put it in a flat-bottomed bowl (the bowl should be non-metallic) and pour the sushi vinegar into it. 5. Mix in the sushi vinegar thoroughly with a flat, wooden (or rubber) spatula. Use the spatula with even pressure, and a 'scooping' motion, taking care not to 'mash' the rice and make it too sticky. 6. Cool the rice down quickly using a fanning motion (use a light tray or piece of cardboard), while gently turning the rice with the spatula. Fanning the rice prevents it from becoming too sticky, and also adds lustre to it. Fan it to bring it down to room temperature as quickly as possible. Cover with a wet cloth to avoid it drying out.