Sushi rice isn’t just for sushi. It’s lovely in poke bowls or as the base for a starter.
Rinse 250g sushi rice until the water runs clear, then soak it for 30 minutes. Drain, add 350ml cold water, bring to a simmer, cover and cook for 10 minutes. Don’t lift the lid! Take it off the heat and leave it covered for another 15 minutes.
Tip it onto a tray and pour over just over 2 tbsp sushi rice vinegar. (Or use plain rice vinegar with 2 tsp sugar and ½ tsp salt.) Lift and fold until it cools to about room temperature. It’s quite relaxing! Store it under a damp cloth at room temperature for same-day use, or in the fridge for up to three days.
Then stack it up with creamy wasabi avocado for a stunning starter.