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Sushi rice

Ingredients 4
Servings 4
Time 30 - 60 minutes


  • 1
    Japanese rice
  • 125
    rice vinegar
  • 15
  • 5


20 minutes
Place rice in a sieve and wash until water runs clear. Set aside for 30-60 minutes.
Bring rice and 4 cups water to boil.
Reduce heat and simmer for 20 minutes. Set aside for 15 minutes, (nobody said it would be simple!).
Mix vinegar, sugar and salt together.
Place rice in a wooden or ceramic (not metal) bowl and add vinegar mixture. Mix lightly.
Fan rice by hand to cool! Wet your hands before forming rice into small oval shapes.
Be warned, this is a very messy job.

Suggested toppings: before adding any topping, smear a small amount of wasabi paste onto the top of each rice æcakeÆ.

  • Smoked eel - available ready prepared.
  • Sliced avocado and pickled ginger.
  • Seriously fresh, thinly-sliced fish - tuna and salmon are especially good.
  • Cucumber - slice lengthways into wedges and deseed.
Liberally sprinkle with salt and set aside for 30-60 minutes.
Rinse well and dry.

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