Sailing Boat Sushi Rice is not only a premium quality rice but also versatile so that it can be used in almost any dish. It is quick and easy to prepare. Ideal for restaurants, kitchens and even for students. It is an essential part of authentic Asian and oriental cuisine.
Medium Grain Rice.
|Typical Value||Per 100g|
|Energy||1504kJ / 354kcal|
|Of which Saturates||0.1g|
|Of which Sugars||0.2g|
See ingredients in bold.
Sushi rice is made by cooking Japanese short-grain rice, which is then seasoned with a mixture of rice vinegar, sugar, salt, and often with kombu (kelp). In Japanese, sushi rice is also known as sushi-meshi (鮨飯), su-meshi (酢飯), or shari (シャリ).
Suitable for vegetarian.
Ideal for steaming, stir-fry, sushi.
1. Put the rice in a bowl and wash it with cold water. Repeat washing 3 -4 times until the water remains clear.
2. Put the rice in a pan. Add about 4.0 to 4.5 cups of water for 4 cups of rice, depending on the desired
consistency of rice (less water to the rice
3. Cover the pan with a lid and bring to a boil over high heat. Reduce heat to low and simmer for about 15-20 minutes.
4. Turn off the heat and let rice stand in covered pan for 5 minutes. Then mix the rice and let it rest for 10 minutes before serving.
Store in a cool, dry place.
For Best Before End: See packaging.
Country of Origin:
M.A. Oriental Foods Ltd.
15 Colonial Way. Watford Herts,
WD24 4PT, United Kingdom
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