Sushi rice is the backbone of Japanese cuisine. And great sushi relies principally on two ingredients - rice and fish. Compromise on either and the results will be disappointing.
This high-quality short-grained rice is ideal for making sushi. The almost ball-like grains retain starch better than longer-grained varieties helping it bind together as the base of nigiri sushi.
The rice also makes a great side dish to serve with any Japanese meal, seasoned with furikake seasoning, as well as forming the base layer of a donabe meal.
To use the rice to make sushi, cook and then fold in sushi vinegar, or rice vinegar, sugar, salt and dashi. This vinegared rice is then truly ready to be called sushi rice, sumeshi or shari.
Storage: store in a dry, cool, place, away from direct sunlight.
Country of origin: Italy.
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