Sushi Rice

Ingredients  For the rice 300 g sushi rice 350 ml water 1 sheet dried kombu (edible kelp), 10 x 10cm For the vinegar mix 5 tbsp mirin (Japanese rice vinegar) 2 tbsp sugar 1/2 tbsp salt Method 1. Wash the sushi rice until the water is clear, drain and leave to stand for 30 minutes. 2. Put the rice, water and kombu into a rice cooker, and steam until cooked. 3. For the vinegar mix, boil the rice vinegar, sugar, mirin and salt in a pan until the sugar dissolves, then allow to cool. 4. Transfer the rice to a Japanese wooden tub or bowl, and pour a little of the vinegar mix over the top. 5. Spread the rice evenly, pouring the rest of the vinegar mixture onto the rice. 6. Use a slicing action to coat the rice. Fan the rice to cool with a large spatula until it is glossy and has cooled to room temperature.