I Sushi Premium Sushi Rice 5kg

Product Information

Then while the rice is cooking, heat the vinegar, sugar and salt and whisk until the sugar has dissolved. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. Impart a more savoury flavour by adding a small sheet of kombu (dried seaweed) to the rice while it cooks, or sub in some quinoa or other grains for rice once you become familiar with the cooking technique.

Sushi rice belongs to the round grain rice group, has a sweet aroma and is rather starchy, which is why it becomes soft and sticky when cooked. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Unfortunately, I was sorry to find that after some time after rice beetles were in my rice, so I had to dispose of almost 4 kg of rice. China and India lead the global production, but a lot of rice is also grown in other Asian countries and in South and North America, as well as in Europe. Reduce heat to medium-low to maintain the simmer, and cook for 16-18 minutes or until all of the liquid is absorbed and the rice is tender.

White rice is generally measured as the same volume of rice to water for the absorption method – sushi rice uses another 10-25 per cent water (see below). If you select "Accept", you accept this and agree that we may share this information with third parties, such as our marketing partners. And, at least in my opinion, it’s one of the main factors that separates the so-so sushi from the stellar sushi.

We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product, especially if you suffer from food allergies.

The vinegar added in made it absolutely delicious– I subbed palm sugar for the regular sugar, which I highly recommend. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. However, I’m no longer in FL so it can be challenging with how picky I am about fish used for sushi. Some rice cookers have a specific sushi rice setting, which often factors in a 10-minute soak before the cooking starts, so check the timing on your machine. Most traditionally, this Japanese short-grain sticky rice is actually just served as a side dish to accompany the rest of your meal.

The KoRo sushi rice scores with the perfect stickiness, so that you can now become a sushi master yourself at home and make your own sushi creations. Depending on the variety, it takes between three and eight months until rice is ready to be harvested. During the recent pandemic I found it difficult to get hold of pudding rice so I thought I’d give this a go and I will never look back! This basic sticky sushi rice recipe is easy to make in a rice cooker, Instant Pot, or on the stovetop.

Remove saucepan from the heat (with the lid still on) and let the rice steam for an additional 10 minutes. Cover the mixing bowl with a damp towel so that it is touching the surface of the rice, which will help prevent the rice from drying out.