- 1 t dashi granules
- 300 g sushi rice
- 4 cups cold water
- 5 T caster sugar
- 1/3 cup rice vinegar
- 1 T salt
For our simple slideshow on how to make fluffy white sushi rice, click the link: How to make fluffy white sushi rice.
Before starting, place the dashi granules in the fridge for a few hours.
Place the sushi rice into a fine colander and run cold water through it for 2 to 3 minutes, until the water runs clear. Remove the dashi from the fridge and place in a heavy-bottomed saucepan with the washed sushi rice and cold water. Cover and set aside to soak for about 35 minutes.
Bring to a boil over a medium to high heat then reduce the heat and allow the rice to gently simmer, covered, for 15 minutes or until cooked, stirring now and again to ensure the bottom doesn’t catch. Remove from the heat and allow to steam, still covered, for a further 15 minutes.
Dissolve the caster sugar in the vinegar by stirring or placing in the microwave for a few seconds.
Turn out the rice into a large, shallow bowl or tray, and spread into an even layer using a rice paddle or wooden spoon.
Drizzle over a little vinegar at a time before folding evenly into the rice and spreading into a layer again. Fan for a few minutes to let the rice cool and become glossy. The rice should be sticky, not wet.
Continue adding more vinegar until it reaches room temperature.
Cook’s note: Dashi is a Japanese stock, often sold in granular form in Asian stores.