About this recipe:This recipe makes nice sticky rice that's perfect for using in sushi. You can find Japanese sushi rice in most major supermarkets. If not, use white short grain rice. It's important to rinse it before cooking.
370g sushi rice
120ml rice wine vinegar
1 tablespoon vegetable oil
50g caster sugar
1 teaspoon salt
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Method Prep:5min › Cook:20min › Ready in:25min
Rinse the rice in a sieve until the water runs clear. Transfer into a medium saucepan and cover with 700ml water. Bring to the boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.