RCI-RC.003.0016.001
Sushi (maki-zushi)
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Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Japanese short-grain rice (like koshihikari rice)2½ cups
- cold water2½ cups
- rice vinegar4 tablespoons
- superfine (caster) sugar3 tablespoons
- salt2 teaspoons
- your choice of fillings (see sushi roll variations below)1 unit
- sheets nori6 unit
- Japanese soy sauce1 unit
- pickled ginger (gari)1 unit
- wasabi paste1 unit
Method
1
Place the rice in a colander and rinse thoroughly under the tap until the water runs clear, then drain well.
2
Place the rice and the cold water in a medium saucepan and bring to the boil.
3
Cover the saucepan, turn the heat down to very low, and cook for 15 minutes without lifting the lid.
4
Turn off the heat and allow to stand 10 minutes more, still covered, then spoon the rice into a large bowl.
5
Mix together the vinegar, sugar and salt in a small bowl until the sugar dissolves, then drizzle over the rice.
6
Mix together gently to coat the rice with the sushi vinegar, then set aside to cool to room temperature.
7
Toast each nori sheet very lightly by passing back and forth quickly over a stove-top hot plate (don't place it too close to the heat or else the delicate nori will burn).
8
Roll the sushi.