Japanese Prints

Sushi is such an easy thing to make, provided you have the right ingredients. Sushi rice can be prepared well ahead of time, as can the rolls themselves.

Wash rice then stand in cold water for 30 minutes. Drain thoroughly. Heat together the vinegar, sugar and salt in a small pot, stirring until dissolved. Put to one side. Place rice in a medium size pot with a tight fitting lid, cover with 1 cup water and place on a high heat. As soon as rice comes to the boil, reduce the heat to low¬est setting, cover pot and cook for 12 minutes. Remove from heat and stand 15 minutes without uncovering. Mix through vinegar seasoning with a fork. Turn out onto a large, flat, clean tray to cool. Use a fan to quicken the cooling. The rice is now ready to use. It can be refrigerated for up to 48 hours, covered in plastic wrap to prevent drying. To stop it sticking to your hands when you are assembling sushi, wet your hands with cold water, then clap to remove any excess water before picking up rice. Makes 2 cups cooked rice, enough for 6 filled sushi rolls or about 36 small sushi rice balls.

To make things even easier, here is the video:

VideoJug: How To Make Sushi Rice