Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out the rice, sugar, vinegar and salt.

Put the uncooked rice in a large bowl. Add enough cold water to wet the rice, then drain. Using your finger to gently mix the rice and wash the grains for 10 – 15 seconds. Rinse with more water, then immediately pour off any cloudy water. Repeat washing and rinsing 2 more times until the water is almost clear. Drain it well in a fine mesh sieve and shake off any excess water.

Let the rice soak for 20 minutes before cooking, then drain. Put the well-drained rice and measured water into a pot with a tight-fitting lid.

In a small bowl, combine the rice vinegar, sugar and salt and mix until sugar and salt is dissolved.

Cover the pot with the lid slightly ajar, and bring to a boil over medium heat. Once the water boils, turn the heat to low and tightly cover the lid for 12 minutes. After 12 minutes, open the lid to check if all the water is absorbed. If it is not absorbed, let cook for a few more minutes.

Remove from the stove and leave the lid on to allow the rice to steam for another 10 minutes.

After 10 minutes of steaming, remove the lid and use a This word has been an eternal struggle amongst Growing Chefs staff. Is it a flipper? Is it a mixer? Is it offset? All I can tell you is that it is a cooking utensil with a wide, flat blade that is not sharp.spatula to fluff the rice gently into a large bowl. Add the vinegar mixture and A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold it gently into the rice until absorbed. Cover with a damp towel until ready to use.