Ingredients (for one)
1 good teaspoon butter
1 teaspoon flour
1/2 teaspoon medium curry powder
1/4 teaspoon bouillon powder
3/4 teaspoon ground fennel seeds
splash of soy sauce
100g sushi rice
Melt the butter and cook the flour for a minute. Turn off the heat, add the dry spices and mix (at this stage you could stop and keep the paste in the fridge). Add a splash of soy and then hot water until you get the right consistency.
For the rice, place it and the water in a pan, cover, and bring to the boil. Move to a low heat and simmer for 10 minutes. Remove from the heat and leave for 20 minutes, then serve.