This is how I make my heathen sushi rice. I’ve never been to Japan and it is probs wrong, hence the name. I love it though and so does everybody I served it too it seems so here it is

Prep time: ~30mins | Serves: ~2/3

Ingredients:

• 250g Sushi Rice
• 330ml Water
• Cane Sugar
• Rice vinegar
• Black sesame seeds

Note:

The quantities of the ingredients as this very much depends on preference for the most part. When it comes to rice I usually cook it by volume so say I put in a glass of rice I’d add one and a half glasses of water to it. To be more scientific, say you do 200g of rice (serves ~2) you would cover it in 300g of water.

Preparation:

1. Put the rice in a bowl and wash it under cold water
2. Rinse and repeat about 3 to 4 times or until the water is quite clear
3. Add the rice to a saucepan. It is important the saucepan has a lid
4. Add the water
5. Bring to boil
6. Lower the flame to the minumum
7. Cover with the lid and start a timer for 10 minutes
8. After the time is up, switch the hob off and leave to rest for 15 mins in the pan
9. In a bowl, mix a bit (a tablespoon or 2 depending on how much rice and preference) of Brown Sugar with the Rice Vinegar
10. Mix until the sugar disolves.
11. After 15 minutes have passed, open the lid, pour the vinegar and sugar in and stir
12. When serving sprinkle some sesame seeds on top, it will look pretty cool.

Tips:

• For more accurate times you can always check the packaging
• Try NOT to open the lid at all if possible during cooking
• For certain recipes you might want to be careful with the vinegar and sugar to make it more or less sticky/sweet

Recommendations:

• It works great served next to a salmon teryiaky or with just some smoked salmon on top for a quick snack

Possible Substitutions:

• The sesame seeds are not necessary at all, I just like them
• Brown sugar could be substituted with normal sugar or a touch of honey
• Rice vinegar could be substituted with some soy sauce or some apple cider vinegar