Anton Mossimann's Sushi Rice


425g (15oz) gluntinous rice 
780ml (1 1/3 pint) water 
120ml (4 fl. Oz) rice vinegar 
75g (3oz) sugar) 
30g (1oz) salt 
2.5cm (1") length seaweed


  • Wash the rice thoroughly, drain and let it stand for 30 minutes to allow the rice to expand. Meanwhile combine the sushi dressing ingredients in a saucepan over high heat.
  • Stir to dissolve the sugar and salt. Remove from the heat.
  • Strain and cool. Put the rice and water into a heavy bottomed saucepan.
  • Cover and bring slowly to the boil over medium heat. When the water boils, increase heat to high and boil for 3 minutes.
  • Reduce the heat to medium and boil for 5 mins taking care not to let the pan boil over, after which reduce the heat to low and boil for a final 5 mins.
  • Remove the pan from heat and leave rice to stand, covered for at least 10-15 mins to finish the cooking process.
  • Turn out the rice into a large bowl. Slowly pour in the sushi dressing over the hot rice.
  • Mix with a rice paddle or flat wooden spoon. Let the rice cool to body temperature.
  • Cover the bowl with a clean damp cloth and use as required.
  • From this you can use your imagination and make many forms of sushis e.g. wrap sushi with nori seaweed, smoked salmon sushi bell etc.