This is a high-quality, short-grained koshihikari brown rice used in Japanese cooking. It retains the bran and germ layer which is rich in dietary fibre, vitamins, and minerals.
The brown sushi rice is not as sticky as white rice, so use it in rolls or onigiri balls, which are held together by outer layers of nori or soy bean paper. To use the rice in sushi, cook and then fold in an instant sushi vinegar, or a mix of rice vinegar, sugar, and salt for a homemade version. The rice is also a great healthy base to a donabe rice dish.
Ingredients: Brown rice
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