, from Issue #50.
Photography by Manja Wachsmuth.


1½ cups short grain sushi rice
1½ cups cold water
1 teaspoon dashi stock powder


Put rice in a deep bowl and wash in several changes of cold water until the water is clear. Drain well.

Put the rice and water in a medium saucepan and leave for 30 minutes.

Add the dashi stock and bring to the boil. Stir then cover tightly and cook over a low heat for 20 minutes. A simmer mat is perfect for cooking rice.

Remove from the heat and leave, covered, for 10 minutes before serving. Serves 4