Perfect sushi rice recipe
 Yuki's fail safe method for perfect sushi rice, every time! 120ml/4fl oz rice vinegar or brown rice vinegar 3 tbsp sugar1 tbsp sea salt450g/1lb sushi rice 540ml/19½fl oz water 120ml/4fl oz rice vinegar or brown rice vinegar 3 tbsp sugar 1 tbsp sea salt 450g/1lb sushi rice 540ml/19½fl oz water Method To make the sushi-su (seasoning), put the rice vinegar, sugar and salt into a pan and leave on a low heat until the sugar and salt have dissolved. Be careful not to let it boil or the flavour will spoil. Remove from the heat and leave to cool.To make the rice, first wash it thoroughly in a sieve for 4 minutes, gently turning it over by hand until the water runs clear. Drain the rice and put it into a pan with 540ml/19½fl oz water. Leave it to stand for a minimum of 30 minutes. It can be left overnight, but for best results I recommend leaving it for 30 minutes to 1 hour.Leaving the water in the pan, bring the rice to the boil, put the lid on and reduce the heat, letting it simmer for 8–9 minutes. Turn the heat off and let it stand with the lid on for a further 5–10 minutes. Do not open the lid.Put the rice in a wide flat dish such as a ‘sushi oke’, a baking dish or a roasting tray. Pour the sushi-su over the rice and fold it carefully into the rice with a wooden spoon as it cools down, being careful not to damage the grains. You can use a fan to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed look. Sushi rice is best served immediately. To make the sushi-su (seasoning), put the rice vinegar, sugar and salt into a pan and leave on a low heat until the sugar and salt have dissolved. Be careful not to let it boil or the flavour will spoil. Remove from the heat and leave to cool. To make the sushi-su (seasoning), put the rice vinegar, sugar and salt into a pan and leave on a low heat until the sugar and salt have dissolved. Be careful not to let it boil or the flavour will spoil. Remove from the heat and leave to cool. To make the rice, first wash it thoroughly in a sieve for 4 minutes, gently turning it over by hand until the water runs clear. Drain the rice and put it into a pan with 540ml/19½fl oz water. Leave it to stand for a minimum of 30 minutes. It can be left overnight, but for best results I recommend leaving it for 30 minutes to 1 hour. To make the rice, first wash it thoroughly in a sieve for 4 minutes, gently turning it over by hand until the water runs clear. Drain the rice and put it into a pan with 540ml/19½fl oz water. Leave it to stand for a minimum of 30 minutes. It can be left overnight, but for best results I recommend leaving it for 30 minutes to 1 hour. Leaving the water in the pan, bring the rice to the boil, put the lid on and reduce the heat, letting it simmer for 8–9 minutes. Turn the heat off and let it stand with the lid on for a further 5–10 minutes. Do not open the lid. Leaving the water in the pan, bring the rice to the boil, put the lid on and reduce the heat, letting it simmer for 8–9 minutes. Turn the heat off and let it stand with the lid on for a further 5–10 minutes. Do not open the lid. Put the rice in a wide flat dish such as a ‘sushi oke’, a baking dish or a roasting tray. Pour the sushi-su over the rice and fold it carefully into the rice with a wooden spoon as it cools down, being careful not to damage the grains. You can use a fan to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed look. Sushi rice is best served immediately. Put the rice in a wide flat dish such as a ‘sushi oke’, a baking dish or a roasting tray. Pour the sushi-su over the rice and fold it carefully into the rice with a wooden spoon as it cools down, being careful not to damage the grains. You can use a fan to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed look. Sushi rice is best served immediately.