You want the rice to retain the whole grain and not get mashed for sushi rice, so be mindful of that when you are mixing the rice with the paddle. It’s a good idea to get someone to help you as it’s hard to fan and mix the rice at the same time.
Place the rice in a fine strainer and set over a bowl filled with cold water. Gently stir and wash the rice with your hands. As soon as the water turns milky, lift the strainer and drain the water. Repeat this process three to four times until the water is less milky. Leave the rice in the strainer to drain for 30–60 minutes. The rice should turn clear to white during this process.
Place the rice in a heavy-based saucepan (ideally cast-iron) with
Mix the rice vinegar, sugar and salt in a small bowl and stir until the sugar has dissolved.
Open the lid of the pan and gently fluff the rice with a moistened rice paddle or spatula. Transfer the rice to a tray and pour the sushi vinegar over the rice. Mix with rice paddles as if you are cutting the rice to get rid of the lumps, but try not to mash the rice.
Once the rice and sushi vinegar are mixed together, fan and toss the rice to cool it. Cool until the rice comes to room temperature.
Cover the rice with a clean, wet tea towel. It’s best to use the rice while it is still slightly warm. If you are not using it immediately, leave it at room temperature – do not keep it in the fridge as the rice will harden.
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