1. Put the rice in a pan or bowl and add plenty of water to wash it through. Move the rice around with your hand, draining off the cloudy water and adding fresh, until the water becomes clear
2. Once clear, put the rice in a pan with sufficient water for cooking, between 1.5-2 cups of water per cup of rice
3. For best results soak for 30-60 mins before cooking
4. Bring to the boil keeping the lid on, then turn down low and simmer for 15-20 minutes
5. Then move the pan off the stove and leave covered, allowing the rice to steam, for another 10-15 minutes
6. To finish the sushi rice, mix the rice with sushi vinegar (which is Japanese rice vinegar mixed with salt and sugar). Use approx. 12% of the total cooked rice weight. To get the best flavour, the vinegar needs to be folded into the rice while it is still warm
7. Your sushi rice is now ready to be used in all types of delicious sushi. For best results use a wooden sushi bowl (sushi oke) to mix and cool the rice

This sushi rice can be cooked on the hob and also in an electric rice cooker