Sushi rice is made from selected short grain rice, carefully processed to provide the perfect consistency. After cooking, the rice becomes soft, elastic and slightly aromatic, making it ideal for preparing sushi, onigiri and other Japanese cuisine recipes.

Product Features

High quality ingredients: Superior quality short grain rice, with uniform and full grains. Once cooked, the rice remains compact and resistant without breaking.
Soft and Elastic: The cooked rice has a soft texture but with just the right amount of elasticity, perfect for shaping and holding its shape in sushi dishes.
Natural Flavor: Preserves the delicate aroma of rice, enhancing the flavor without the need for excessive seasoning.
Versatile: In addition to sushi, it is perfect for onigiri, donburi, bento and fried rice, offering a wide range of uses in the kitchen.
Easy to shape: Thanks to its natural stickiness, sushi rice is easy to press and keeps its shape intact, perfectly wrapping the ingredients.

Recommended usage methods

Sushi making: Mix cooked rice with a mixture of rice vinegar, sugar and salt. Let it cool slightly and use it to make nigiri, maki or temaki with salmon, cucumber, avocado and nori seaweed.
Onigiri: Shape rice into a triangle or sphere and stuff it with ingredients such as tuna, umeboshi or seaweed. Perfect as a snack or light meal.
Donburi: Use cooked rice as a base for dishes like chicken teriyaki or Japanese curry, perfectly absorbing the flavor of sauces.
Fried Rice: Cooked and cooled rice is ideal for making fried rice, maintaining a light and fragrant consistency.

Cooking Tips

Water to Rice Ratio: Use a ratio of 1:1.2-1.5 based on the absorption of the rice.
Soaking: Soak the rice for 30 minutes before cooking to achieve a softer texture.
Cooking method: Use a steamer or rice cooker. After cooking, let the rice rest for 10 minutes to allow the moisture to absorb evenly.

Riso per Sushi