About this recipe:I like to cook sushi rice with a strip of dried kelp or nori seaweed - it adds a lot of flavour. You can find it in most large supermarkets these days.
450g Japanese sushi-style rice
1 (8cm) strip dried kelp (optional)
4 tablespoons rice vinegar
4 tablespoons caster sugar
1 1/4 teaspoons salt
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Method Prep:10min › Cook:25min › Ready in:35min
Place rice into a large, deep bowl. Fill with cold water and rub rice together with your hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until the water stays clear and you can see the rice through the water.
Drain the rice using a fine sieve, then place into a saucepan along with the strip of seaweed and water. Bring to the boil over high heat, covered, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand for 5 minutes.
Stir rice vinegar, sugar and salt until dissolved in a small bowl, set aside.
Scrape rice into a bowl; remove and discard the kelp. Stir in vinegar mixture, stirring well to prevent lumps of rice forming. Allow to cool at room temperature.