Great British Chefs

Step 1

1 Place the sushi rice in a bowl and cover with water. Stir using your fingers until the water turns a milky white colour. Drain in a colander and return the rice to the bowl. Repeat this washing and draining process four or five times, until the water is clear

Step 2

2 At this point, place the rice in the bowl, cover with water and leave to soak for 20 minutes

Step 3

3 Drain the rice and add to a pan (or rice cooker) with the 300ml of water and small piece of kombu. Place a lid on the pan and cook over a high heat for 5 minutes, then reduce the heat and cook for another 20 minutes

Step 4

4 While the rice is cooking, make the sushi vinegar by placing all the ingredients in a pan and heating until the sugar and salt have dissolved. Keep the vinegar warm

Step 5

5 When the rice is cooked, place it in a mixing bowl. While it and the sushi vinegar are still hot, add the sushi vinegar to the rice, cutting into the rice using the side of the paddle to avoid breaking too many grains

Step 6

6 When the vinegar is incorporated, transfer the rice to a plate or tray, top with a damp sheet of kitchen paper and set aside to cool