Instructions
First, prepare the rice. Measure 300g of sushi rice into a bowl. Cover the rice with cold water. Use your fingers to gently massage the rice grains. The water will become cloudy. Drain the cloudy water from the bowl. Add fresh cold water to the rice. Repeat this rinsing and draining process five more times. Continue until the water remains clear after massaging the rice. Next, cook the rice. Put the rinsed rice into a saucepan. Add 400ml of water to the saucepan. (As an alternative, you can use 200ml dashi and 200ml water). Place the saucepan over high heat. Bring the water to a boil. Once the water is boiling, reduce the heat to a low simmer. Cover the saucepan with a tight-fitting lid that has a steam hole. Cook the rice for 15 minutes. After 15 minutes, remove the saucepan from the heat. Keep the lid on the saucepan. Let the rice sit undisturbed for another 15 minutes. After resting, remove the lid. Stir in the 1 tablespoon of mirin. Stir the rice well to combine. Serve the rice hot. You can add optional garnishes like pickle juice or chopped spring onions if desired.