Japanese gohan rice

Servings: 15  ·  Prep: 2 min  ·  Cook: 30 min

Ingredients

• 10½ ounces Sushi Rice
• 1 tablespoon Mirin
• Garnish Pickle Juice
• Garnish Spring Onions

Method

1. Rinsing and soaking your rice is key to achieving the perfect texture.
2. Measure the rice into a bowl, cover with cold water, then use your fingers to massage the grains of rice – the water will become cloudy.
3. Drain and rinse again with fresh water.
4. Repeat five more times until the water stays clear.
5. Tip the rinsed rice into a saucepan with 1 3/4 cups water, or 6 3/4 fl oz dashi and 6 3/4 fl oz water, bring to the boil, then turn down the heat to a low simmer, cover with a tight-fitting lid with a steam hole and cook for 15 mins.
6. Remove from the heat and leave to sit for another 15 mins, then stir through the mirin.
7. Remove the lid and give it a good stir.
8. Serve, garnished with spring onions and a splash of pickle juice.

Adapted from TheMealDB