Method
Thoroughly rinse the sushi rice under cold water and drain.
Add to a pan with 1 ½ cups of cold water and bring the water to boil. Reduce the heat to simmer, cover the pan with a lid and cook for 12 minutes. Remove from the heat and leave to stand for 10 minutes. Mix the brown rice vinegar and mirin together. Transfer the rice to a shallow tray and spread it across the tray. Sprinkle the vinegar mix over the rice slicing through it with a wooden spoon to break up any lumps and distribute the liquid evenly. Cool the rice quickly by fanning it for 5 minutes.
Note : While sushi rice is not typically used with other Asian cuisine, with its low GI of 48, ( jasmine 104) it's a seriously better option if you need to steady blood sugar and insulin levels.
Makes 2 servings (serve = 1 cup)