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To make the rice, first wash it thoroughly in a sieve for 2 mins, gently turning it over by hand until the water runs clear. Drain the rice and put it in a pan with 550ml water.
Leave it to stand for a minimum of 30 mins. It can be left overnight, but for best results, leave it for 30 mins-1 hr. Bring the water in the pan to the boil, put the lid on, reduce the heat and simmer for 8-9 mins. Turn the heat off and let it stand with the lid on for a further 5 mins. Do not lift the lid.
While the rice is cooking, to make the sushi-su, put the rice vinegar, sugar and salt into a small container and mix with a spoon until the sugar and salt have dissolved.
Put the rice into a wide flat dish such as a sushi oke, a baking dish or a roasting tray. Pour the sushi-su over the rice and fold it carefully in with a wooden spoon as it cools down, being careful not to damage the grains. You can use a fan or a hairdryer on the coolest setting to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed look.
If you don’t want to use the rice immediately, cover it with a damp cloth so that it doesn’t dry out. Leave in a cool place for up to 2 hrs. Do not refrigerate as the fridge will make the rice dry and hard to shape. Once assembled, the sushi can be chilled for a day.