Tuna Nigiri

I like to cook my rice using an absorption method. This delivers the best and most consistent results, but it did take me a few tries at making the rice before I perfected it, playing around with the size of the saucepan, the heat and the timing.

I get the best results by using a medium saucepan and cooking the rice over a consistently low heat and ensuring it is covered by a well fitting lid. It is also important to allow the rice to rest and resist the temptation to take a sneaky peek during the cooking and resting process. That lid needs to stay on. The whole time. Seriously.

It is also important to ensure your measurements are precise and the ratio or rice to water is maintained. If you are doubling the recipe you may also need to increase the cook and standing time.

If you have cooked rice using the absorption method before you will know that long grained rice does not need to be rinsed. This is not the case with sushi as you are using a short grained rice.