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. Depending on the variety, it takes between three and eight months until rice is ready to be harvested. Cover and pressure cook on high for 5 minutes, followed by a 10 minute natural release, followed by a quick release. If you have the extra time, I will note that it’s also traditional to soak the rinsed rice in its cooking water for 20-30 minutes before cooking.

Remove saucepan from the heat (with the lid still on) and let the rice steam for an additional 10 minutes. I found that using the frozen wild caught salmon and tuna at BJ’s or Sam’s is a really good alternative. Then use the spatula to very gently fold the rice — slicing into it at a 45-degree angle, lifting and folding the rice on top of itself, rather than stirring and smooshing the rice — until the vinegar is evenly mixed in and some of the initial steam has escaped. The frozen bags have each steak of fish vacuum sealed separately, so it’s easy to pull a few or a bunch out to make sushi last minute.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. However, I’m no longer in FL so it can be challenging with how picky I am about fish used for sushi. The other important factor is to try and cool the rice down as quickly as possible, so spread the rice out on a tray, but cover it with a damp towel of kitchen paper. It's cooked short-grain white rice combined with rice vinegar and other ingredients, cooled completely, and then used to make sushi rolls. 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.

Simply use sushi rice as a base and add vegetables, fish or tofu, toppings of your choice, soy sauce and rice vinegar. 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.Good sushi rice should look polished and shiny, and the individual rice grains should stay fairly separated instead of being all smooshed together. You then need to add the seasoning and cool it down quickly so that any excess moisture evaporates and you are left with tender, sticky rice. Sushi rice is cooked using an absorption method, meaning that you'll need to measure both the rice and water and cook it with a lid on for a set amount of time.

The rice used to make sushi is short-grain, but a specific type that has a unique flavour to other short-grained rice and behaves differently when cooked. Please always read the ingredients, labels, warnings, and directions provided with the product before using or consuming a product. Please always read the labels, warnings, and directions provided with the product before using or consuming a product. Is the rice uncooked and you put the kombu or is the rice about to finish the cooking process then you put the kombu?

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. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. 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). As a general rule, use one scoop rice with one scoop water plus another 25ml water for two servings of cooked rice (about 330g in total). Use a natural sweetener: In place of granulated sugar, feel free to use honey, coconut sugar, or any other natural sweetener you may prefer.

Place the rice in a fine-mesh strainer and give it a good long rinse with cold water until the water runs clear and is no longer murky, then drain off any extra water. Actual product packaging and materials may contain more and/or different information than that shown on our web site. Sushi rice is a staple of Japanese cuisine, and is often served as part of a traditional Japanese meal and best served with yellowtail, shrimp, squid, crab, eel, octopus or other vegan options. Stovetop Instructions: Briefly stir together the rice and water (I recommend using 2 1/4 cups water for this method) in a large saucepan, place the kombu on top of the rice, then cover the saucepan with a tight-fitting lid. Use a spatula to very gently fold the rice — more of a slicing and lifting motion, rather than stirring and smooshing — until the vinegar is evenly mixed into the rice.

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! 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. But after trying that out a few times, we honestly didn’t notice that the extra soaking made that significant of a difference, so I usually skip it and just cook the rice immediately after rinsing. Sushi rice is one of the short-grain rice varieties, which differentiate themselves from long-grain rice varieties, such as jasmine or basmati rice, due to their higher starch content. In one hand, use a rice paddle to gently fold the vinegar into a rice, while using a fan in the other hand to blow away the steam and cool the rice.