Japanese gohan rice


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300g Sushi Rice
1 tbs Mirin
Garnish Pickle Juice
Garnish Spring Onions


STEP 1 Rinsing and soaking your rice is key to achieving the perfect texture.
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.
Drain and rinse again with fresh water.
Repeat five more times until the water stays clear.
STEP 2 Tip the rinsed rice into a saucepan with 400ml water, or 200ml dashi and 200ml 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.
Remove from the heat and leave to sit for another 15 mins, then stir through the mirin.
Remove the lid and give it a good stir.
Serve with any or all of the optional toppings.

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