Special rice for sushi
Rice is the basis and the secret to good sushi. For that, you need a rice like this: round, short grain and glutinous. Once cooked, its grains are lumped or sticky, which is what will allow you to form balls or rolls with rice.
DESCRIPTION
ORIGIN Valencia
CHARACTERISTICS
Variety japonica
High starch content
Glutinous grain, sweet, creamy and dry, once cooked
PROCESSING Wash the rice with cold water until transparent. In a pot, put a portion of rice with two of water (without salt) and let it break to boil. Cook over medium heat until all the water is absorbed. Remove from heat, let stand 10 minutes and season with rice vinegar, salt and sugar, avoiding crushing rice. Once at room temperature, we can prepare our sushi.
ALLERGENS May contain traces of cereals with gluten (wheat, rye, barley, oats, spelt, kamut or their hybrid varieties) and derived products.
CONSERVATION Keep in a cool, dry and dark place. To preserve brown rice for long periods of time and avoid moth or weevils, it is recommended to keep it refrigerated or frozen.