Sushi Rice
Sushi rice is short-grained rice that cooks to a malleable, sticky texture to be seasoned and formed in sushi preparations. We select high-quality, stark white grains with a mild, sweet flavor for our Sushi Rice.
Suggested uses
Sushi Rice is a great choice for making sushi with mild natural sweetness and a formable slightly sticky texture. Sushi Rice is also a great choice for other rice-based foods.
Basic prep
Rinse 1 cup of Sushi Rice in several changes of cold water until water runs clear. Drain in a colander. Combine drained rice and 1 1/2 cups water in medium saucepan over high heat and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Remove from heat. Let rest covered for 15 minutes more.
Storage & handling
Store in a dry, cool place.
Ingredients
White Rice.
Sushi rice is the rice most commonly used in sushi, a traditional Japanese food popular worldwide. Sushi rice is usually seasoned with rice wine vinegar, salt and sugar and steamed to use in sushi rolls and other formations.
Sushi refers to a dish made with this vinegar-infused rice, usually combined with other ingredients such raw fish and fish roe and fresh or pickled vegetables.
We select, hull and polish high-quality, stark white grains with a mild, sweet flavor for our Sushi Rice. A short-grained rice that cooks to a malleable, sticky texture that can be seasoned and formed in sushi preparations, Sushi Rice does not contain wheat gluten.
It is sometimes called glutinous rice because it cooks up with a sticky texture, but is naturally free of wheat gluten.
Classic recipe
Tuna Maki
When properly prepared, even the simplest, most straightforward tuna maki roll is a showcase of complex yet balanced flavors and textures. It takes practice to make perfect maki rolls, but this is a great introduction.
