Sushi rice

Choose Japanese-style short-grain rice, often sold as sushi rice. Its plump grains cling together after cooking; long-grain rice such as basmati stays too separate for shaping sushi.

Yes. Rinse it in several changes of cold water, gently swishing the grains, until the water is much less cloudy; this removes loose surface starch and helps the cooked rice turn glossy rather than gluey.

While the rice is hot, gently fold in rice vinegar seasoned with sugar and salt, using a cutting motion so you do not mash the grains. Fan the rice as you fold to cool it and give it a light sheen.

Cool it quickly, refrigerate it within an hour in a covered container, and use it within 24 hours. Rice left at room temperature for several hours is best discarded; chilling also makes it firm and less pleasant for sushi.

Yes, if it was cooled and refrigerated promptly: add a small splash of water, cover and microwave until steaming hot throughout, then reheat only once. It will be softer and less suitable for shaping sushi.

Use it for nigiri, maki rolls, temaki hand rolls and chirashi bowls. It also works in onigiri rice balls, though plain, unseasoned short-grain rice is more usual for those.

Short-grain pudding rice can work in a pinch because it becomes sticky, but the texture may be softer. Arborio is another fallback; avoid basmati and other long-grain rice, which will not hold sushi shapes well.