I Sushi Premium Sushi Rice 5kg

Product Information

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Remove saucepan from the heat (with the lid still on) and let the rice steam for an additional 10 minutes. Cover and pressure cook on high for 5 minutes, followed by a 10 minute natural release, followed by a quick release. uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties.Because you are adding a liquid seasoning to the rice, you need to follow cooking instructions so you don’t end up with wet rice. Japanese-style short-grain white rice: This uniquely sticky, plump and firm-textured variety of rice is essential for making good sushi rice! My kombu stuck to the rice and I had trouble scrapping it off, but it was fine with a little still on some of the rice.

Whichever method you choose, the end result will be a delicious batch of seasoned sticky rice that will work perfectly in your favorite recipe for sushi, poke bowls, onigiri and more. But if you would like to make your sushi rice the traditional Japanese way, I have included options below for how to use a wooden hangiri, rice paddle and a fan to fold and cool your sushi. In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer. If you select "Accept", you accept this and agree that we may share this information with third parties, such as our marketing partners.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.