Japanese tuna onigiri

How to cook rice

Put 300g of sushi rice in a bowl and top with cold water. Gently swirl the rice around with your fingers. Tip away some of the liquid, which will look cloudy, and add clean water. Repeat the process several times until the water runs clear. Alternatively, put the rice in a sieve and run it under the cold tap, swirling it around until the water runs clear. Soak the rice in a bowl of water for 30 mins before draining thoroughly. Tip the rice into a heavy-based pan, which will help to protect it from the heat as it cooks. Add 340ml of cold water and bring the pan to the boil over a medium (not high) heat. Once boiling, put on a tight-fitting lid and turn down the heat to low. Simmer for 12 mins, then turn off the heat. Leave the lid on and let the rice rest for an additional 10 mins to finish steaming. Remove the lid and gently fluff the rice with a flat wooden spoon to release any extra steam, then serve.

Japanese tuna onigiri recipe