£3.98
Yutaka Sushi Rice delivers the perfect sticky texture essential for authentic sushi rolls. This premium short grain rice is a favorite for Japanese cooking, brought to you by a trusted UK brand.
- Made from 100% rice with no additives, ensuring pure flavor and quality in every grain.
- Japanese style short grain cooks to tender, clingy perfection ideal for sushi and other oriental dishes.
- Includes detailed preparation instructions for washing, soaking, and cooking to achieve professional results at home.
- Store in a cool, dry place to maintain freshness for all your culinary adventures.
- £3.98
- £3.98
- Unit price
- per
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Description
xNet Content: 500 Grams
Ingredients: Rice (100%)
| Typical values per 100g (uncooked): | |
|---|---|
| Energy | 1456kJ/348kcal |
| Fat | 0.5g |
| of which saturates | 0.3g |
| Carbohydrates | 79g |
| of which sugars | 0.7g |
| Fibre | 1.0g |
| Protein | 6.3g |
| Salt | 0.01g |
Features: Japanese Style Short Grain Rice
Storage: Store in a cool, dry place.
Country of Origin: Vietnam
Recycling Info: Recycle: Box Do Not Recycle: Bag
Product Information: Premium grade sticky rice perfect for sushi and other Japanese & oriental dishes.
Preparation and Usage: For 3 servings: Wash 250g Yutaka Sushi Rice with cold water, stirring in a circle with your hand. Drain and repeat until water is clear, then soak in cold water for 15-30 minutes before draining it thoroughly. Soaking allows the rice to absorb water right to the centre of each grain for even cooking.
Add the washed rice to 330ml fresh cold water and bring to the boil. Then simmer on a low heat for 10 minutes with the lid on.
Turn off the heat and leave to stand for 10 minutes with the lid on before serving.
In Japan, we always use a wooden spoon and bowl to prepare cooked rice. It's because metal spoons can damage the soft, tender grains, and may also react to the vinegar used to season authentic sushi rice.
How to create perfectly seasoned Sushi Rice: Cook 250g Yutaka sushi rice according to the instructions. Prepare sushi seasoning by mixing 3 tbsp Yutaka Japanese rice vinegar, 2 tbsp sugar and 1 tsp salt. Or simply use 3 tbsp of ready-mixed Yutaka sushi seasoning.
Wet the surface of a mixing bowl, ideally a wooden one. Transfer rice to the bowl and fold the sushi seasoning into the rice while it's still warm using a wooden spatula. To mix, gently cut through the rice with the spatula horizontally, working from the top, not stirring to avoid breaking the grains.
Cool the rice at room temperature covered with a damp cloth. Start making your roll when the rice gets close to body temperature - this makes it easier to shape than cold rice, and brings the flavours of your sushi toppings to life.
