Japanese Gohan Rice

Steps

1. Rinse the sushi rice in a bowl under cold water, massaging the grains with your fingers until the water becomes cloudy. Drain and repeat this rinsing process five more times until the water runs clear.
2. Transfer the rinsed rice to a saucepan, adding 400ml of water (or a mix of 200ml dashi and 200ml water). Bring to a boil, then reduce to a low simmer. Cover with a tight-fitting lid that has a steam hole, and cook for 15 minutes.
3. After cooking, remove the saucepan from heat and let it sit, covered, for an additional 15 minutes. Stir in the mirin after resting. Finally, fluff the rice and serve with optional garnishes like pickle juice and spring onions.