Lotus Rice Sushi Rice Koshihikari- 2 Kg

Rice for sushi Lotus Rice Package weight 2 kg Ingredients rice Origin Vietnam Sushi rice is a traditional Japanese short grain rice that is grown specifically for sushi. Traditional sushi rolls, salads, and other Asian dishes benefit greatly from it. USE THE PERFECT STICKINESS: Sushi rice is loved by everyone because it has the perfect amount of stickiness, tender texture, sweet flavor, and delicate aroma. MAKE SOULFUL RICE RECIPES: This sticky rice is perfect for creating sushi rolls. With a quick cook time, this rice can also be used in rice bowls, rice salads, teriyaki, and other Asian inspired dishes. ORGANICALLY HARVESTED: Taste the difference with our delicious, naturally fresh rice. These small grains have been carefully produced, collected, and cleaned. EASY TO COOK: Sushi rice and fine quality are essential for making classic fragrant rice, which is also quicker and easier to prepare. Sushi rice is one of the highest grades of white rice available. Lotus Rice is one of the top quality rice brands in Vietnam. Rice is prepared using modern machinery, which is grown devotedly in the Mekong Delta. Lotus Rice has widespread sales network and distributorships in many countries. Nutrition Values: Serving size 100g (0.25 Cup) Amount Per Serving Calories (kcal) 352 Calories from fat (kcal) 0 % Daily value (*) Total Fat 0.13g 0.13% Saturated Fat 0.g 0% Cholesterol 0mg 0% Sodium 6.8mg 0% Total Carbohydrate 81.6% Protein 5.7% Vitamin B1 1% Vitamin B3 0% Dietary Fiber 09% Calcium 4.9mg Iron 0.33mg * Percent daily values are based on a 2,000 calories diet. Prepare: 1 cup of Sushi Rice 1 cup of water 1 tbsp. of salt/oil/butter (optional) Stove Top: Rinse rice 2 or 4 times till water is clear to remove extra starch. Bring 300ml (1.2 cup) of water to a vigorous boil in a saucepan that has a tight fitting lid. Add 250ml (1 cup) of rice & stir. Salt or butter/oil to taste (Optional Flavors). Cover the saucepan & reduce heat to a low simmer for 15 minutes until water is absorbed completely. Remove from heat and steam for 15 minutes. Fluff lightly and serve. Microwave: Rinse rice 2 or 4 times till water is clear to remove extra starch. Place 250ml (1 cup) of water in a large heatproof microwave-safe casserole dish. Bring to boil. Add 300ml (1.2 cup) of rice & stir. Salt or butter/oil to taste (Optional Flavors). Cover, and microwave on high power 5 minutes, then reduce to low for more 10 minutes. Turn off heat and steam for 5 minutes. Fluff lightly and serve Note: Microwave ovens vary, actual cooking time may vary from those suggested above. Prepare: 1 cup of Sushi Rice 1 cup of water 1 tbsp. of salt/oil/butter (optional) Stove Top: Rinse rice 2 or 4 times till water is clear to remove extra starch. Bring 300ml (1.2 cup) of water to a vigorous boil in a saucepan that has a tight fitting lid. Add 250ml (1 cup) of rice & stir. Salt or butter/oil to taste (Optional Flavors). Cover the saucepan & reduce heat to a low simmer for 15 minutes until water is absorbed completely. Remove from heat and steam for 15 minutes. Fluff lightly and serve. Microwave: Rinse rice 2 or 4 times till water is clear to remove extra starch. Place 250ml (1 cup) of water in a large heatproof microwave-safe casserole dish. Bring to boil. Add 300ml (1.2 cup) of rice & stir. Salt or butter/oil to taste (Optional Flavors). Cover, and microwave on high power 5 minutes, then reduce to low for more 10 minutes. Turn off heat and steam for 5 minutes. Fluff lightly and serve Note: Microwave ovens vary, actual cooking time may vary from those suggested above. Course: Main, Dinner Cuisine: Japan Prep: 5 mins Cook: 10 mins Serve: 1 people Ingredients 60 g Prepared Sushi rice 60 g Tobiko (flying fish roe) 3 Strips of nori (each strip 1/6 of a sheet) Step by step Just mix 60g cooked rice with tablespoon of sushi rice vinegar. Wrap the nori around the rice clump, leaving about half an inch nori strip above the rice. Attach the end of nori strip to the maki with water or with rice grains. Cut off the remaining part of the strip. Press on the rice with your thumb to compact it and shape the maki — traditional gunkan-maki has the shape of a boat. Fill the gunkan-maki with tobiko. Serve with soy sauce, wasabi and pickled ginger.