Sticky Sushi Rice

A little while ago I wrote a long read about my frustrations with cooking rice. Since I've been asked about how best to cook rice recently, I thought I'd write this.

I miss the rice cooker I had in Japan. It was amazing. I even used it to cook a Chicken at Christmas (Turkey was impossible to find).

I’ve had an absolute nightmare with my commercial rice cooker though. It’s failed on me more times than I can count.

But, sushi rice is the best accompaniment to Gyoza. It’s soft, it’s sticky, & it’s incredible with my #SecretSauce.

Recently, I’ve cooked a lot of rice on the hob. After destroying every pan available, here’s what I’ve learned.

1. Don’t be a no rinse Richard. Wash your flipping rice, you noodle. Put your rice in a bowl, get it wet, move it around, drain it, repeat 3-4 times. You’ll have the fluffiest grains in no time.
2. Put your rice in a cold pan, and add COLD water. 1.5 cups of cold water to every 1 cup of rice. If cups confuse you think 100g rice to 150ml water. Pesky flipping Americans with their cups.
3. Put a lid on your pan, stick it on the hob on a medium heat.
4. Once it starts boiling aggressively TURN IT DOWN. Turn your hob right-flipping-down to the lowest heat level.
5. Leave the rice alone, you sausage. Don’t you dare stir it.
6. Let your water bubble away, until the rice and water are at about the same level. You’ll see some rice above the water line, and bubbles coming out of the rice. Now take the pan off the heat, put it on a cold ring, and let it sit there for 15 mins with the lid on.
7. Fill a small mug with rice, pack it full & flip it onto your plate.
8. Serve it with my Gyoza & use it as a #SecretSauce delivery mechanism!