Sushi rice

Ingredients

• 300 g Japanese sushi rice
• 360 ml water
• 45 ml UMAMI Organic Brown Rice Sushisu (15 ml per 100 g uncooked rice)
• Instead of Sushisu: 45 ml UMAMI Rice vinegar or UMAMI Organic brown rice vinegar, 20 g sugar and 5 g salt

Method

1. 01

   Wash the rice in a bowl, rubbing it gently with your hands and changing the water, until it runs almost clear. Drain and leave to rest for 30 minutes.

2. 02

   Put it in a pan with the water, cover and bring to the boil. Turn the heat to the lowest setting and cook for 12 minutes without lifting the lid.

3. 03

   Turn off the heat and leave to rest, covered, for 10 minutes.

4. 04

   If using rice vinegar, warm it gently with the sugar and salt until they dissolve. Sushisu is already seasoned and is used as it is.

5. 05

   Transfer the rice to a wide bowl, ideally a wooden one. Pour over the seasoning and mix with a spatula using cutting strokes, without crushing the grains, while fanning the rice to cool it.

6. 06

   Cover with a damp cloth and use at room temperature.