Step 1

Place the rice in a fine-mesh strainer and rinse under water while swishing it in a circular motion until it runs almost clear. Then leave the rice to naturally drain for 30 minutes.Alternatively, you can place the rice within a large bowl filled with water and use your hands to swish the rice in a circular motion for 20-25 seconds. Then drain and re-fill the bowl several times until the water is almost clear (3-5 times).

Step 2

Transfer the rice and water to a heavy-based saucepan and cover with a lid.You can optionally leave it to soak for 20 minutes, which is meant to make it cook more evenly. However, if you’re running low on time, skip it!

Step 3

Bring to a boil over high heat, then reduce to a gentle simmer (low heat) for 13 minutes.Note, this time is calculated specifically for cooking 2 cups of sushi rice. If you use more/less, then the time will vary.

Step 4

Remove the pan from the heat and leave it to steam for a further 10 minutes. DON’T remove the lid during the cooking process at all.

Step 5

While the rice steams, prepare the sushi rice seasoning. To do so, combine the rice vinegar, salt, and sugar in a small bowl and stir well until the sugar and salt dissolve.If it doesn’t dissolve easily, you can microwave the mixture for one minute, with additional 5-second increments if needed, until the sugar has dissolved.

Step 6

After the steaming, transfer the rice to a lightly wetted mixing bowl (plastic, wooden, or glass, not metal) and combine it with the sushi vinegar seasoning. Use a spatula (or rice paddle) to carefully fold it into the rice (in a slicing motion at a 45º angle, like a shovel, lifting and turning sections of the rice over) without breaking the grains.

Step 7

Allow the rice to cool down to room temperature. Make sure to cover it with a damp towel as soon as you’re done mixing it to keep it from drying out.If you plan to use it immediately, you can allow it to cool on the counter. If you don’t, it’s best to transfer it to the refrigerator within 2 hours for food safety reasons.

Step 8

Many rice cookers will have a "sushi rice" setting, making things extremely easy. The main note is that the ratios of ingredients will need to be tweaked.For example, 1 rice cooker cup is around 180ml (140-150g) rather than 240ml. This is 3/4, or 75%, the size of a regular cup, so reduce the water accordingly to 3/4 cup per rice cup (or fill it to the "sushi rice" line in your rice cooker). It will yield around 1 ¾ cups cooked sushi rice.After adding the rice and water to your rice cooker, I recommend leaving it to soak for 30 minutes before cooking. Then click the sushi rice setting and voila!

Step 9

Make ahead: if you want to use the sushi rice over several days, then it’s best to leave it unseasoned apart from the portion you’re using each time. That way, the rice can be stored in an airtight container for 3-4 days. Or in the freezer for 4-5 months.Store: sushi rice is best enjoyed within a few hours of making it (both for flavor and texture). However, if needed, you can store leftover sushi rice in an airtight container with layers of damp kitchen towel beneath and above it. Store it in the refrigerator for up to a day, removing it from the refrigerator 30 minutes before you intend to use it.Reheat: while storing, the rice can dry out slightly and may need "reviving." I’ve found the easiest way to do this is gently steam the rice to infuse moisture back into it. Alternatively, heat the rice in a microwave-safe bowl with a spoonful of water and cover with a damp paper towel. Microwave until warmed through and rehydrated.I don’t recommend attempting to freeze the seasoned rice!