Japanese gohan rice

Method4 steps · about 35 min

1. 1

   Step 1: Put all the measured dry sushi rice (300 g) in a bowl, cover with cold rinsing water and gently massage the grains with your fingers until the water turns cloudy.

   Uses 300 g dry sushi rice · Cold water for repeatedly rinsing rice, drained away before cooking

2. 2

   Step 2: Drain the cloudy water, cover the same rice with fresh cold water and rinse again. Repeat with fresh water five more times, or until the water stays clear, then drain thoroughly.

   Uses All the actual washed rice · Cold water for repeatedly rinsing rice, drained away before cooking

3. 3

   Step 3: Tip all the actual rinsed drained rice into a saucepan with the measured 400 ml cooking water. Bring to a boil, reduce to a low simmer and cover with a tight-fitting lid with a steam hole. Cook covered for fifteen minutes, then remove the pot from the heat, keeping the lid on.

   Simmer rinsed rice covered for fifteen minutes · 15 minUses All the actual rinsed drained rice · 400 ml water for rice cooking

4. 4

   Step 4: Leave the cooked rice covered off the heat for fifteen minutes. Then remove the lid, check the rice is tender, stir in all the mirin (1 tbsp) and gently fluff it. If using toppings, wash and finely slice the spring onions and cut the nori into thin strips. Divide the actual rice into four side portions and serve plain or with the optional vegetable pickles, prepared spring onions and nori.

   Rest cooked rice covered off heat before mirin · 15 minUses All the actual cooked rice · 1 tbsp mirin, stirred in after resting · Vegetable pickles to serve, if desired · Spring onions to serve, washed and sliced in step 4, if desired · Nori seaweed cut into thin strips to serve, if desired