<span>Once you have perfected your rice-cooking technique, sushi bowls are a stress-free and delicious way to put the spoils of your culinary labour to good use. </span> <span>It would be foolhardy to suggest that following these steps will guarantee you faultless sushi rice. They will, however, help you on the way to producing well-seasoned, glossy grains – and that’s really all us amateurs can hope for.</span> <span>First up, says chef Nobu, pick the right rice: polished, white short-grain sushi rice in this instance.</span> <span>Preparation is crucial, and this starts with removing the starch. Wash the rice in a sieve under the tap until the water runs clear, then leave to soak for at least 30 minutes – but ideally longer.</span> <span>Once cooked, it’s imperative that the rice is dressed with sushi-su (seasoned vinegar) while still warm. </span> <span>There are countless recipes and ratios for sushi-su, although most use the same simple base components: rice vinegar, salt and sugar. Once you become au fait with making your own, you can tweak to taste.</span> <span>Now comes the difficult part: carefully distributing the seasoned vinegar through the rice, ensuring that each grain is lightly coated yet undamaged by the process. Transfer the rice to a wide, shallow, wood, glass or ceramic bowl (avoid using an aluminium dish as it can impart a metallic taste). </span> <span>Slowly pour over a little sushi-su and use a flat-headed rice paddle or wide spatula (again avoid metal) to gently toss the rice using a vertical cutting and folding technique. </span> <span>Be careful during this process – you don’t want to crush or cut the individual grains.</span> <span>At the same time, fan the rice with a hand fan or a piece of cardboard; doing so helps the rice to cool down more quickly, resulting in a shiny finish. </span> <span>Once almost all the sushi-su has been incorporated, taste the rice to check the seasoning and adjust as necessary. </span> <span>Cover with cling film or a clean, damp tea towel until you’re ready to use.</span> <em><span>Serves 2</span></em> <span>Preparation time: 15 minutes plus standing</span> <span>Cook time: 15 minutes</span> <strong><span>Ingredients</span></strong> <span>160g sushi rice</span> <span>90ml rice vinegar</span> <span>1½ tbsp caster or granulated sugar</span> <span>1 tsp salt</span> <span>1 UAE cucumber, peeled intro strips using a vegetable peeler</span> <span>2 tbsp sweet chilli sauce</span> <span>1 corn on the cob</span> <span>1 lime, juice and zest</span> <span>Handful of coriander leaves, roughly chopped</span> <span>100g smoked salmon, cut into strips</span> <span>1 sheet nori, broken into pieces</span> <strong><span>Method</span></strong> ________________________ Read more: <strong><a href="https://www.thenational.ae/lifestyle/food/the-perfect-sushi-rice-chef-nobu-matsuhisa-shares-his-tips-1.783226">The perfect sushi rice? Chef Nobu Matsuhisa shares his tips</a></strong> <strong><a href="https://www.thenational.ae/lifestyle/food/chef-nobu-visits-deira-s-waterfront-market-1.775919">Chef Nobu visits Deira's Waterfront Market</a></strong> <strong><a href="https://www.thenational.ae/lifestyle/food/watch-two-michelin-starred-chefs-prepare-their-signature-dishes-1.676086">Watch: Two Michelin-starred chefs prepare their signature dishes</a></strong> <strong><a href="https://www.thenational.ae/arts-culture/i-like-to-educate-the-next-generation-says-japanese-celebrity-chef-nobuyuki-matsuhisa-1.175069">‘I like to educate the next generation’, says Japanese celebrity chef Nobuyuki Matsuhisa</a></strong> ________________________ <em>Serves 2</em> Preparation time: 15 minutes plus standing Cook time: 30 minutes <strong>Ingredients</strong> 1 medium sweet potato, diced 1 tbsp coconut oil 1 tbsp unsweetened desiccated coconut ½ tbsp black sesame seeds, plus extra to serve 160g sushi rice 90ml rice vinegar 1½ tbsp caster or granulated sugar 1 tsp salt ½ avocado, peeled, stoned and thinly sliced 1 tbsp sesame oil 1 sheet nori, broken into pieces Lime wedges, to serve <strong>Method</strong>