Good sushi rice should be sticky, light and lovely – not rock-hard like so much supermarket sushi. Here are two ways to cook it.
First, rinse: put the rice in a sieve in a bowl, agitate it, fill with water and tip it out. Repeat twice more.
Pressure cooker: use equal parts rice and water – I used 300g of rice and 300ml of water. Once it comes up to pressure, set a timer for 17 minutes and leave it alone. It worked like magic!
On the hob: bring 250g of soaked rice and 350ml of cold water to the boil, then put the lid on and simmer completely untouched for 10 minutes – don’t lift the lid! Take it off the heat and leave it, still covered, for another 15 minutes.
Seasoning: I cheat with ready-made sushi seasoning (rice vinegar already mixed with salt and sugar) – about 45ml for 300g of rice. Otherwise, add a couple of teaspoons of sugar and half a teaspoon of salt to plain rice vinegar. Spread the hot rice on a tray, pour over the seasoning and lift and fold until it’s completely cool.
Storing: if you’re using it the same day, keep it at room temperature with a damp cloth touching the rice. It will keep in a sealed container in the fridge for up to three days, but it won’t be quite at its best.