Step 2

Tip the rinsed rice into a saucepan with 400ml water (or 200ml dashi + 200ml water). Bring to the boil, then turn to a low simmer, cover with a tight-fitting lid, and cook for 15 minutes.

Step 3

Remove from the heat and leave to rest, covered, for 15 minutes.

Step 4

Stir through the mirin, then remove the lid and stir well. Serve topped with pickled ginger juice and sliced spring onions if desired.