Serves four To make the sushi-su, put 125ml rice vinegar, 3 tbsp sugar and 1 tbsp salt into a pan and leave on a low heat until the sugar and salt have dissolved. Wash 450g of Japanese rice thoroughly in a sieve for four minutes. Drain and place it into a pan with 540ml water. Leave it to stand for a minimum of 30 minutes. One hour is recommended. Bring the rice to the boil, put the lid on and simmer for eight to nine minutes. Turn the heat off and let it stand with the lid on for a further 15 minutes. Do not open the lid. Put the rice into a wide, flat dish and fold the sushi-su carefully into the rice, being careful not to damage the grains. Use a hairdryer on the coolest setting to speed up the cooling process. The sushi-su gives the rice more flavour and that familiar sticky, glazed look. Cover with cling film until ready to use. It will keep for a day. ’Sushi at Home’, by Yuki Gomi, is out now (Fig Tree; £18.99)How To Make Japanese Rice and Sushi Rice As the dietary staple of Japan, knowing how to cook Japanese rice is an important first step to becoming a Japanese cooking master.

Perfectly prepared Japanese rice should be light, fluffy, and slightly sticky when cooked, and this popular Japan Centre recipe will have you making sublime rice every time. This recipe will also show you how to season your rice for sushi.buy sushi rice india Wash Rice : Measure out the rice and put it into a saucepan or use a bowl at this stage. buying fish for homemade sushiAdd plenty of water to the pan/bowl then gently stir and mix the rice with your hand. buy sushi with food stampsWhen the water becomes cloudy with starch, pour the water away, keeping the rice in the pan/bowl with your hand. order sushi beirut

Repeat this step up to 3-5 times or until the water becomes clear. After washing the rice soak the rice for at least 30 mins. Then drain after 30 mins. Boil Rice : Add the rice and 390ml of fresh water to your saucepan. Put on the stove, and bring to the boil. best sushi london bridgeOnce boiling, turn the heat down to low and let the rice simmer for about 15-20 mins. sushi delivery london east(Make sure to keep the lid on the sauce pan at all times).don't eat sushi on rainy days Steam Rice : Once it has simmered, remove the saucepan from the stove and leave the rice to steam for a further 10-15 mins. Serve and Enjoy : Once the rice has finished steaming, mix well with a shamoji, or Japanese rice paddle, and serve into bowls.

You can then use a choice of toppings such as furikake, Japanese pickles (tsukemono) or sauce for extra flavour or use to make onigiri rice balls. Requirements: Sushi Vinegar 80ml Wooden Sushi Bowl (Optional) To make sushi rice, the cooked rice needs to be mixed with sushi vinegar, which is Japanese rice vinegar mixed with salt and sugar. Mix 80ml of sushi vinegar (or about 12% of the total cooked rice weight) with the rice. To get the best flavour, the vinegar needs to be folded into the rice while it is still warm. As you are mixing the rice and vinegar together, use a fan to cool the rice and remove the moisture. Your sushi rice is now ready to be used in all types of delicious sushi. For best results use a wooden sushi bowl (sushi oke) to mix and cool the rice. - You can vary the amount of sushi vinegar slightly according to your tastes.- See our Japanese Rice How To page for even more facts and information about Japanese rice and the different varieties available.

Mizkan Sushi Vinegar, 355 ml Nishiki Rice, 1 Kg Shinmei Koshihikari Rice - Hyogo, 2 Kg Email me when back in stock Shinmei Koshihikari Rice - Toyama, 1 Kg Shinmei Yumepirika Rice - Hokkaido, 2 Kg 184 people made this 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.Quick and easy sushi maki (sushi rolls) 340g/12oz sashimi quality tuna, cut into long thin strips 5 sheets nori sushi sheets 1 cucumber cut into 5 long pieces 3 tsp wasabi paste"They love the precision." But sushi isn't too tricky to make at home, says Yuki, "if you have a few essential tools and ingredients. I buy everything in UK supermarkets." For OFM, she is making ura hosomaki, small sushi rolled "inside out", concealing the black seaweed (nori) within a rice exterior. It combines marinated mackerel with shiso (a Japanese leaf that looks like a nettle, tastes like mint and grows easily indoors).

An easy introduction to homemade sushi. Get yourself a starter kit. Bamboo mats are available in supermarkets and you won't need any equipment you don't have already, just a saucepan, baking tray, clingfilm and a sharp knife. Plus a bowl of water to dip your fingers into – to stop rice sticking to your hands. Japanese brands such as Clearspring are available in supermarkets and make sushi rice, wasabi, rice vinegar and nori (seaweed) squares. For specialist items including tobiko or powdered seaweed, try London's Japan Centre or the website kazari.co.uk. Lastly, make sure your fish is the best quality and sustainably sourced. Interview by Mina Holland A small inside-out roll with mackerel, shiso leaves and white sesame seeds Makes 4-6 rolls (24-36 pieces)For the sushi rollsa sushi mat (if using a bamboo mat, cover it tightly with clingfilm to stop the rice sticking in the grooves)a bowl of cold water to stop rice sticking to your handsmarinated mackerel 2 x 100g fillets (see below)nori 2-3 sheetssushi rice 4-6 handfuls (roughly 320-480g)white sesame seeds 4-6 tspshiso leaves or coriander leaves 6-9 cut in half lengthways

For the marinated mackerelmackerel fillets 2 x 100g fillets sea salt 2 big handfuls (60g)rice vinegar or brown rice vinegar 400-500ml (or sufficient to cover the fillets) For the sushi riceJapanese rice 3 cupswater 3 cupsrice vinegar or brown rice vinegar 120mlsugar 3 tbspsea salt 1 tbsp To marinate the mackerel, place fillets on a flat plate, sprinkle salt on both sides and rub in gently. Leave for 1 hour and then rinse under cold running water and pat dry with a paper towel. Put fillets into a deeper dish, cover with the rice vinegar and leave for 45 minutes. Remove mackerel and pat dry. Run your finger along the fillet and remove any bones with tweezers. Then slice the mackerel into pieces as long as a nori sheet and 1cm wide. To cook your sushi rice, first wash it several times in a sieve until the water runs clear. Drain the rice then soak in cold water for at least half an hour (1-2 hours gives the perfect result). Put rice into a pan with an equal volume of water and bring to the boil, put the lid on and reduce the heat then simmer on the lowest heat for 8-10 minutes (set a timer).

All the water should be absorbed. Next, put the rice into a flat-based bowl, carefully add the rice vinegar, sugar and salt and cool down the rice with a hairdryer on a cool setting. Take your bamboo mat and cover it tightly with clingfilm to stop the rice sticking to the grooves of the mat. Take a nori sheet and, following the central line running across it, cut it in half before laying half a sheet along the bottom half of the bamboo mat. Dip your fingers into the bowl of water and scoop up a half handful of rice. Put a thin layer of rice all over the nori sheet, leaving the bottom 1cm of the sheet clear. Make sure you distribute the rice evenly, pressing down gently. Sprinkle 1 teaspoon of white sesame seeds over the rice - these will end up on the outside of the roll. Hold the left side of the nori with both hands and flip over on the mat, so that the rice is facing down. Place 3 shiso leaves over the area without rice, and top this with a line of mackerel. To roll your hosomaki, hold the mackerel and shiso leaves with your index fingers and start rolling with the mat from the bottom edge, little by little.