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Sugoi - Sushi rice

Sugoi brand sushi rice is a product characterized by small, round grains. It is ideal as a component of the original Japanese sushi. The high content of glutinous grains means that after cooking they retain their excellent texture and firmly stick together to form a mass that can be freely molded. Sugoi brand sushi rice can be successfully used to create: maki, nigri, temaki or gunkanmaki. It also tastes great, served as a fancy accompaniment to fish, vegetables and mushrooms.

Sushi rice

Sushi rice – 300g

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Rice of the short-grain species, which is characterized by oval almost round grains with a milky white color. It absorbs water very well, so the grains become soft after cooking and are distinguished by their high stickiness especially useful for forming all kinds of sushi varieties.
Preparation: Wash the rice thoroughly under cold water and drain, then pour cold water in a ratio of: 1 cup of rice per 1 cup of water and cook covered on low heat for about 10 minutes until the water is completely absorbed. After cooking, the rice is left covered for about 15 minutes, after which it is sprinkled with a special rice mortar prepared from rice vinegar, salt and sugar, which causes it to combine perfectly with other ingredients used for sushi during shaping, creating a compact form even in the case of difficult to make nigiri sushi.

Sushi rice – 2kg

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Rice of the short-grain species, which is characterized by oval almost round grains with a milky white color. It absorbs water very well, so the grains become soft after cooking and are distinguished by their high stickiness especially useful for forming all kinds of sushi varieties.
Preparation: Wash the rice thoroughly under cold water and drain, then pour cold water in a ratio of: 1 cup of rice per 1 cup of water and cook covered on low heat for about 10 minutes until the water is completely absorbed. After cooking, the rice is left covered for about 15 minutes, after which it is sprinkled with a special rice mortar prepared from rice vinegar, salt and sugar, which causes it to combine perfectly with other ingredients used for sushi during shaping, creating a compact form even in the case of difficult to make nigiri sushi.
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