Sushi rice with seaweed

Sushi rice

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(1 ratings)

Prep: 2 mins Cook: 20 mins plus standing

Easy

Makes about 2½ cups, enough for 3 rice bowls, 6 rice balls or 3 rolls

Make sushi rice to accompany your favourite Japanese-inspired dishes, from bento boxes to sushi and katsu curry. The secret is in the ratio of rice to water

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal251
  • fat0g
  • saturates0g
  • carbs56g
  • sugars0g
  • fibre2g
  • protein5g
  • salt0g
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Ingredients

  • 1 cup sushi rice (about 220g)
  • sushi rice seasoning, to taste (optional)

Method

  1. The most important thing to get right when cooking sushi rice is the ratio of rice to water. It’s better to use a volume measure rather than weighing. Use a cook’s 250ml measuring cup if you have one, or a short glass, teacup or small mug. Once you’ve made one batch, you’ll know how much cooked rice that measure makes – it should be about 2½ cups. 

  2. Measure out 1 cup rice into a saucepan, rinse the rice, swirling it around the pan, then drain off the water. Try not to lose any of the rice. Add 1½ cups water (about 375ml).

  3. Bring the rice to a simmer quickly, put on a tight-fitting lid and reduce the heat to low. Cook for 13 mins – don’t take the lid off.

  4. Check a couple of grains at the top – the rice should be just about cooked and the water evaporated. If not, continue to cook and check at 2 min intervals, each brand of rice will differ. Turn the heat off and leave the rice to stand with the lid on for 10 mins so all the moisture is absorbed. Add sushi rice seasoning, if you like, and serve.

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