Sushi rice doesn't just have to kept for sushi, it is lovely hot. Quite sticky, and very flavoursome. This meal was so fast and easy, and I'd forgotten how good it was. It will certainly be a favourite again I think.
Firstly take one mug full of sushi rice and rinse thoroughly until the water runs clear, Put into a saucepan and add one and a half mugs of water. (It doesn't really matter what you use to measure, it is the proportion of water to rice that is important. This gives plenty for two to three people) Don't add any salt. Bring to the boil then cover tightly and reduce the heat to a tiny simmer. Cook for around 20 minutes until the water is all absorbed, then leave to sit for 5 minutes still covered. Apart from checking towards the end, don't open the pan or you will let all the steam out.
Whilst the rice is cooking, shred half a pack of mange tout, cut a sweet onion and a thumb of ginger into slivers, and break some tenderstem broccoli into sprigs. When the rice has been turned off, put a little water and a spoonful of mirin and of sushi vinegar into a small frying pan and bring this to a boil, add the vegetables and steam for a few minutes.
Skin and flake 2 mackerel fillets per person.
Put the rice in a bowl, shake some furikake over the top (or finely snipped nori seaweed if you don't have any) and a shake of black sesame seeds. Top with the vegetables and their residual liquid, and then with the cold mackerel.
By the way, Japanese people, do you have any idea what is in this furikake that my neighbour brought me back from Japan?
It is very very good with the mackerel.