Sushi rice, 20kg

Short-grain round rice contains more starch than long-grain rice. When cooked, it becomes soft, elastic, and sticky. This is exactly why it is especially suitable for making sushi, as well as various puddings and other desserts. Cooking instructions: Rinse the rice in cold water 3–4 times. Place the rice in a pot and add approximately 4–4.5 cups of water for every 4 cups of rice. Cover the pot with a lid and bring to a boil over high heat. Once the water begins to boil, reduce the heat and cook for 15–20 minutes. Turn off the heat and let the rice rest for 5 minutes. Gently stir the rice and allow it to cool for another 10 minutes. Preparing sushi rice: First prepare the seasoning by combining ½ cup of rice vinegar with 2 tbsp of sugar and 2 tsp of salt. Transfer the cooled cooked rice to a large bowl and add the prepared seasoning or ready-made sushi rice vinegar. Using a wooden spatula, gently fold the seasoning into the rice. The large 20 kg package is especially convenient and s

Typical values per:	100 g
Energy	1503 kJ / 354 kcal
Fat	0,8 g
- of which saturated fat	0,41 g
Carbohydrate	78 g
- of which sugars	<0,5 g
Protein	8,5 g
Salt	< 0,01 g

High-quality short-grain round rice, specially selected for preparing authentic Japanese sushi and other Asian dishes. For perfect sushi rice, rinse it thoroughly in cold water several times before cooking until the water becomes completely clear. The standard cooking ratio is approximately 1 part rice to 1.1–1.2 parts water (depending on the desired firmness). After cooking, it is recommended to gently mix the warm rice with a prepared sushi seasoning made from sushi vinegar, sugar, and salt.