Sushi Rice (2 lb)

Description:

Japanese-style short-grain white rice. Characteristically short, squat, and plump, these adorable grains contain a relatively high amount of starch, amylopectin. Upon cooking, the starch gelatinizes-resulting in a sticky, creamy texture that perfectly teethers the line between tender and firm, complete with a subtle starchiness. Zibari Sushi Rice is especially suitable for sushi … But don’t let that limit your imagination! Sweet and aromatic, our Sushi Rice also shines in rice salads, desserts, and so much more.

Product Qty: nt wt 32 oz 2 lb (907 g)

Origin: Honshu, Japan

Preparation tips

For sushi vinegar: Stir 2 cups of rice vinegar, 1½ cups of white sugar, 1½ tablespoons of salt, and a tiny dash of lemon juice together in a saucepan and simmer over medium-high heat. Be sure not to let the mixture boil. Whisk until the sugar and salt have dissolved, then remove from heat and allow to cool completely. Now, rinse 1 cup of Sushi Rice until water is clear. Drain, and transfer the rice to a heavy-bottomed pot. Add 1½ cups of water and let stand for 30 minutes. Cover pot and bring to boil over high heat. Reduce heat to medium-low and simmer until liquid is fully absorbed, and rice is al-dente-15 to 20 minutes. Remove from heat (keep covered) and let steam for 10 minutes for extra stickiness. Pour the pre-prepped sushi vinegar over cooked Zibari Sushi Rice while the rice is still hot and mix evenly.