Sushi rice Haruka

Preparation: Combine 1 cup Haruka rice and 1,25 cups water in a medium saucepan. Bring to a boil, reduce heat to low, simmer and cover for 20 minutes or until moisture is absorbed. Remove from heat; let it stand under the lid for about 10 minutes before serving. Makes about 2,5 cups of rice.

Preparation of rice for sushi:
When the rice is cooked, remove the lid and let it cool. Meanwhile make the marinade, mixing 5 tablespoons of rice vinegar (really rice vinegar!), 4 tablespoons of sugar and 1 tablespoon of salt in a saucepan. It is all heated on a low flame until the salt and sugar dissolve, and then it is generously poured over the cooked and cooled rice, stirring thoroughly. At this point, when the rice is ready, you should not be surprised by the wrapping - the rice must cool down properly, otherwise the nori leaves will twist during the wrapping process.

Storage: in a dry cool place, avoid direct sunlight.

Country of origin: Italy

Net mass: 1kg

Sushi rice (Sushi rice) Haruka, 1kg