Here’s how to make the perfect sushi rice:
Wash 400g Japanese shortgrain rice thoroughly until the water runs clear – this is a very important step. Leave the rice to drain in a sieve for about 20 minutes. In a heavy-bottomed pot add 450ml water and the rice, and cover with a tight-fitting lid. Bring to the boil over medium heat. Do not open the lid during cooking. Once it has boiled turn the heat to high and continue cooking for a further 5 minutes.
Reduce the heat to low and simmer for another 10 minutes. In the meantime prepare the vinegar. Heat 70ml rice vinegar, 40ml sugar and 2ml salt. Stir until the sugar has dissolved. Don’t boil. Set aside to cool. Put the rice into a bowl and pour a little of the vinegar over a wooden spoon into the rice. Spread the rice evenly into the bowl. Slowly add more vinegar mixture using a slicing action to coat the grains of rice as well as to separate them. Fan the rice gently to cool. Continue to coat the rice with the vinegar until it looks glossy and has cooled to room temperature. The rice is ready for use.