INGREDIENTS
350g/12ozJapanese, Thai or long grain rice
1.1 litres/2 pints/5 cups boiling water
1 piece giant kelp, 5cm/2in square (optional)
Dressing
3 tbsp rice vinegar or distilled white vinegar
3 tbsp sugar
2 tsp sea salt
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Japanese Rice and Sushi Rice
lf using Japanese rice, wash several times until the water runs clear. Wash Thai or long grain rice only once and drain well. Place the rice
in a large heavy saucepan, cover with the measured amount of water and the kelp, if using. Stir once and simmer, uncovered, for 15 minutes.
Turn off the heat, cover and stand for a further 5 minutes to allow the rice to finish cooking in its own steam. Before serving, the rice should be
fluffed with a rice paddle or spoon. This rice is a Japanese staple.
To prepare sushi rice, make the dressing, by heating the vinegar in a small saucepan, with a lid to keep in the strong vapours. Add the
sugar and salt and dissolve. Allow to cool. Spread the cooked rice onto a mat or tray and allow to cool.
Pour on the dressing and fluff with a rice paddle or spoon. Keep covered until ready
