DESCRIPTION
Preparation: In a medium saucepan, combine 1 cup Haruka rice and 1,25 cups water. Bring to a boil, reduce heat to low, simmer, and cover for 20 minutes or until all moisture is absorbed. Remove from heat; let stand, covered, for about 10 minutes before serving. Makes about 2,5 cups of rice.
Preparing rice for sushi:
When the rice is cooked, remove the lid and let it cool. Meanwhile make a marinade, mixing 5 tablespoons of rice vinegar (rice vinegar!), 4 tablespoons of sugar and 1 tablespoon of salt in a saucepan. Heat it all over a low flame until the salt and sugar dissolve, and then pour it generously over the cooked and drained rice, stirring thoroughly. At this point, when the rice is ready, you should not be surprised by the rolling – the rice must cool down thoroughly, otherwise the nori sheets will curl during the rolling process.
Storage: in a cool, dry place, avoid direct sunlight.
Country of origin:
Net mass: 1kg