Tai Ping Sushi Rice

• Short grain rice perfect for making sushi
• 1 cup of uncooked rice = 3 sushi rolls
• Sushi is defined by the rice used in the pieces - pieces that feature only fish and no rice are called sashimi
• Sushi was invented as a way of preserving fish in fermented rice. The rice was originally thrown away, but once people started eating it, they realised that the vinegary flavour actually complemented the fish, and starting flavouring freshly cooked rice with vinegar, and so sushi was born
• Sushi rice is a variety of a rice cultivar called Japonica, and it is significantly shorter and a bit fatter than many other rice cultivars

Did you know? Sushi rice is known as ‘shari’ in Japanese,

Directions

• Wash rice under running water until the water runs clear
• Place rice in a pot, and cover with just enough water to cover (use the ratio of 1.15:1 water:rice)
• Place pot on a high heat and stir every minute or so until the water boils
• When it boils, turn the heat down to the lowest possible setting and cover the pot
• After 6-8 minutes, check the pot - if all the water has gone and the rice grains are larger than before, the rice is done, if not, cover again and check in another minute or two, making sure to keep an eye on it to prevent the bottom burning
• Remove the rice from the pot using a plastic or wooden spoon, and don’t scrape off any bits left at the bottom - they are sticking because they are overcooked - and place into a plastic or wooden bowl to cool
• Metal utensils will react negatively with the sushi vinegar you will be adding shortly, so use plastic or wooden utensils
• To finish, season the rice - this is what makes it taste like sushi rice, not just ordinary rice. 
• For 3 cups of uncooked rice, heat ½ cup of rice vinegar, 2 tablespoons of sugar and 2 tablespoons of fine salt in a pot until everything has dissolved, then pour over the rice and mix through, until everything has been absorbed
• If you are unsure about the strength of your vinegar, make the mixture as described, but add only half to the rice at first, and taste, adding more until you are happy with the flavour

Ingredients
Short grain sushi rice