It’s all rice now: how to master sushi rice

We’ve all tried to make our own sushi, and mostly failed. Come on now, be honest. The basis of good sushi is good rice, which is not as terrifying as you might think. Follow these steps on how to make sushi rice and you’ll soon be rolling rainbow rolls like a pro.

1. Place the uncooked rice into a large bowl. Fill the bowl with cold water, swish it around, then drain. Repeat this process until the water runs clear. This could take around ten rinses.

2. Fill the bowl one last time, then soak the rice for 30 minutes before draining it again.

3. Place the rice and 1 1⁄2 cups cold water for every cup of uncooked rice in a large saucepan.

4. Cover and bring to a boil over a high heat. Watch the pot so that it doesn’t boil over. Reduce the heat to low as soon as it comes to a boil, and leave it to simmer for exactly 20 minutes. Turn o the heat and uncover the rice.

5. Transfer the rice to a bamboo steamer or a large, wide glass or unvarnished wooden bowl (do not use an aluminium bowl as this will retain heat and continue cooking the rice, and can also impart a metallic taste to the rice). Use a paddle or wooden spoon to gently spread and separate the grains to help them cool.

6. Pour over the vinegar mixture (see opposite) and toss the rice by gently cutting into it vertically with your rice paddle (or spatula), and then lifting the rice and turning it over. As you do this, fan the rice with a fan or piece of cardboard.

7. Allow the rice to cool a little before starting to make your sushi. Ideally, sushi rice should be at room temperature when it is time to make your rolls. Prepared sushi rice can be stored covered with clingwrap or a moist cloth for up to 12 hours. Do not refrigerate it as this will destroy its texture.

Discover more Asian-inspired recipes here.