Shinode Sushi Rice 10 kg

This premium quality sushi rice is suitable for any type of sushi. Sushi rice is a short, round, sticky rice grain. Sushi rice is essential for making sushi; all other types of rice are not sticky and are not good for sushi. Not worth trying.

Preparation tip
First, wash the rice with cold water, rinsing it several times until the water runs clear.
Let the rinsed rice rest for 20 minutes before cooking.

How much water?
A frequently asked question, with many vague answers. In Asia, millimeters of water weren't used in the past. The Japanese used cups instead of milliliters of water. Like the Americans, they used cups instead of grams or millimeters of liquid. Therefore, for the correct amount of water for sushi, it's better to use cups. First, count the number of cups when washing the sushi rice. For example, 10 small cups. Once the rice is washed and you let it sit in the liquid for 20 to 30 minutes, add 11 cups of water. It should be the same cup size as the one you washed the rice with.

For example, if you have 20 cups of rice, add 21 cups of water. You also need to experiment a bit to see how the results turn out. An electric rice cooker cooks very differently than a regular pot. With a rice cooker, you'll quickly lose less moisture, and it will automatically switch to heating mode when the rice is almost finished cooking. With a regular pan with a lid, you have to put it on low heat at the last moment, or sometimes turn off the heat and let it simmer for a while without opening the lid.