Slightly sticky sushi rice with rice wine vinegar, salt and
sugar - pair with your favourite source of protein (we love tofu
and tempeh for a vegan dish) and your choice of veggies for a
healthy, complete lunch or dinner!
1 Cup Sushi Rice (200g)
1 Pint Water
2 tbsp Rice Vinegar
1/4 tsp Salt
1 tsp White Sugar
Thoroughly rinse the rice with warm water.
Place the rice into a bowl and cover with cold water. Allow to
soak for 30 minutes.
After 30 minutes, rinse the rice and place in a pan on the hob
with a pinch of salt. Add a pint of water so that the rice is just
Bring the rice to a boil before covering with a lid, reducing
the heat to low and allowing to simmer for 15 minutes.
Check the rice after 15 minutes. Use a fork to move the rice
away from around the edge of the pan, taking it into the middle of
the pan to check the consistency. If the rice is too sticky, remove
the lid to allow steam to escape.
Simmer the rice for a further 5 minutes.
Check that the rice is fully cooked - the grains should be
soft. If there are any hard grains, top up the pan with a little
more water, stir through and allow to simmer for another 5
When the rice is cooked, remove the pan from the heat and allow
In a separate bowl, pour two tablespoons of rice vinegar and
add the salt and sugar.
Microwave the mixture for a minute or two until all of the salt
and sugar has dissolved.
Pour the mix into the cooled rice and stir through
Serve in your preferred format!
Use greaseproof paper in place of a sushi mat to help make
In place of using a seaweed (nori) for sushi rolls, use
cucumber strips. We love to fill ours with carrot, avocado and
Sushi rice also pairs well with a number of dipping sauces: try
mixing 2 tbsp rice wine vinegar, 1 tbsp dark soy sauce and 2 tsp of
honey. You can also add chopped garlic, fresh ginger or chilli
flakes to this!
This sushi rice can also be used in Poké bowls.
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