Make-Ahead Sushi Rice

I love sushi so much, sometimes I crave it so badly! I find that if I make the rice from scratch when a craving by the time I have finished I have gone past hungry or can't be bothered anymore. I discovered this method by accident and it makes a good sushi I also think it makes the rice easier to handle when rolling. Note: The amounts for the dressing are for enough to coat 4 cups of cooked rice. Reduce amounts if you are using less, otherwise your rice will be too sloppy to do anything with.

• Ready In: 30 mins
• Yields: 4 cups

Ingredients

• 2  cups sushi rice
• 3  cups water

• Dressing (after defrosting)

• 4  tablespoons  rice wine vinegar
• 3  tablespoons white sugar
• 2  teaspoons salt
• 2  tablespoons mirin

Directions

1. Cook the rice by your desired method. I use a rice cooker and find I need about 2 1/2 cups water and a small knob of butter.
2. If you prefer to use a pan use the directions in recipe #176527.
3. When the rice is frozen, pack it tightly into a small cup (my rice cooker came with a 1/2 cup measurer which I use).
4. Turn out onto a plate and leave to cool slightly. When cool place in freezer on plate until completely cold and easy to handle without breaking. At this stage transfer to a freezer bag and store tightly closed.
5. When the rice is needed, remove from freezer in morning and leave in fridge or leave out on the side (this takes about an hour).
6. Crumble the rice with your hands and mix together the ingredients for the dressing. Stir through the rice.
7. Microwave for 1 minute to take the chill off.
8. Give the rice a good stir and use to make sushi. Each 1/2 cup timbale makes 1 sushi "log".