Sushi rice is traditionally seasoned with rice vinegar, sugar and salt. These ingredients are heated together (but not boiled) until the sugar and salt have dissolved. Use about 120ml brown or white Japanese rice vinegar, 3 tbsp sugar and a pinch of salt per 450g rice. Sushi rice is not cheap – some brands and varieties can be very expensive. Try several varieties to find one that you like, then buy a large bag to make it cost-effective. It will keep uncooked in an airtight container for up to a year. What kind of seasoning can be used for sushi rice? Add 1¼ cups of water to each cup of Haruka Rice to a saucepan and bring to the boil. Cover the pan, reduce the heat and simmer for around 20 minutes until the water is absorbed. Leave the cover on the pan, remove from the heat and allow to stand for 10 minutes before serving. Embark on a Sushi Journey: With Haruka brand sushi rice from La Mart Asian Supermarket, you will enjoy the pleasure and satisfaction of making delicious and authentic sushi, showcasing your sushi-making skills to the fullest.

Haruka Japanese Style Rice for Sushi 1Kg - Tuk Tuk Mart

Season: Once the cooked sushi rice is ready, add sushi vinegar and gently mix with a wooden spatula to combine evenly. Koshihikari (a cultivar of Japonica) has a medium grain and sweetish, nutty flavour. It's widely grown in Japan as well as in the US, Italy and Australia, and mostly likely the rice that’s easily available. Brand Information: Haruka brand sushi rice, available at La Mart Asian Supermarket, is a well-known supplier of sushi rice, specializing in providing high-quality sushi rice products to meet the needs of professional sushi chefs and home cooks. Haruka Sushi Rice is Japanese-style rice that is perfect for sushi, maki, onigiri, and other Japanese dishes. It is originally from Asia but grown in Italy.Premium Sushi Rice: Haruka brand sushi rice is carefully selected to ensure uniformity in size and quality of each rice grain, making it ideal for sushi-making.

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Impart a more savoury flavour by adding a small sheet of kombu (dried seaweed) to the rice while it cooks, or sub in some quinoa or other grains for rice once you become familiar with the cooking technique. Different brands of rice may drier than others, so adjust the water quantity if needed – you’ll have to cook a batch of rice to see whether this is necessary A 180ml measure (rice cookers may come with a cup this size) will help you cook good sushi rice. As a general rule, use one scoop rice with one scoop water plus another 25ml water for two servings of cooked rice (about 330g in total). You can also soak the rice, drain and weigh it. Then, use the same weight in water as the rice Soak: Add the rinsed sushi rice to a bowl with an appropriate amount of water and soak for 20-30 minutes.

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Rinse: Place the sushi rice in a bowl and rinse it under cold water until the water runs clear, then drain. Cook: Transfer the soaked sushi rice and the appropriate amount of water to a rice cooker and cook according to the usual method. Cool: Allow the cooked sushi rice to cool to room temperature by fanning it with a handheld fan or gently fanning with a fan.