Sushi

Method

1. Put 90 g of short-grain sushi rice in a bowl, cover with cold water and swirl with your fingers; pour off the cloudy water and repeat 4 or 5 times until it runs almost clear. Tip into a sieve and leave to drain for 30 minutes so the grains absorb the surface water evenly.
2. Put the drained rice in a small heavy pan with a tight lid, add 110 ml of water and lay 1 piece of kombu on top. Bring to the boil over medium heat, lifting out the kombu just as the water starts to bubble. Clamp on the lid, drop to the lowest heat and cook 12 minutes, then take off the heat and let it stand, still covered, for 10 minutes. Do not lift the lid while it cooks.
3. Meanwhile stir 1.5 tbsp of rice vinegar with 1.5 tsp of caster sugar and 0.5 tsp of fine sea salt until fully dissolved. Tip the hot rice into a wide wooden or glass bowl, pour the dressing over the back of a wet rice paddle so it spreads, then cut and fold through the rice with slicing strokes while fanning it, about 5 minutes, until the grains are glossy, separate and at body temperature. Cover with a damp cloth; never refrigerate it.