Sushi rice Japonica AAN 18 kg

• Short-grain Japonica rice ideal for sushi.
• After cooking, it has a soft and naturally sticky consistency.
• Suitable for sushi, maki, nigiri, onigiri and other Japanese dishes.

Japonica rice (100%).

According to the stated composition, the product does not contain declared allergens.

• Energy: 1477 kJ / 353 kcal
• Fats: 1.8 g
  - of which saturated fatty acids: 0.6 g
• Carbohydrates: 81 g
  - of which sugars: 0.2 g
• Protein: 6.0 g
• Salt: 0.01 g

Rinse the rice 1–2 times with clean water. Use a ratio of 1 part rice to 1.0–1.2 parts water, depending on the desired consistency. Cook in a rice cooker or pot without opening the lid during cooking. After cooking, let the rice rest for 10–15 minutes to achieve an even and fluffy consistency.

We recommend rice vinegar, nori seaweed, soy sauce, wasabi, and pickled sushi ginger for sushi rice.

• Soy sauces – the basis of Asian flavor
• Sauces and marinades – wok and curry dishes
• Seaweed – sushi and Asian combinations