Sushi or Nori rolls are traditionally made using a Short Grain White rice such as this one. Short White rice is suitable due to the starchy nature of it, giving it a sticky, firm and moisture filled texture.
Sushi Rice is suitable for most Japanese and Korean dishes
When cooking Sushi Rice outside of a rice cooker we recommend using the absorption technique.
Start by rinsing the grains with cold water before combing 1 cup of rice with 1 and a 1/2 cups of water.
Bring these two elements to the boil, then reduce heat and simmer covered for 15 minutes.
Remove from heat and leave to stand covered for 5 minutes.
Following this remove the rice and place into glass or wooden bowl, slowly mix 1/2 a cup of rice vinegar, 2 tablespoons of caster sugar and 1/2 a teaspoon of salt.
Fan the rice to cool it and you're ready to go!
(Typical analysis per 100g)
Energy 1420 kJ
Protein 6.0 g
Fat Total 1 g
- Saturated 0 g
Carbohydrates 78.9 g
- Sugars <1 g
Sodium <1 mg
Packaged in a facility that processes peanuts, wheat and milk products
Store item in an airtight Container in a cool dry place
Up to 12 months if stored correctly. See label for Best Before date