SUSHI RICE

Rice is the principle Japanese staple crop and therefore an integral part of the Japanese diet. It is traditionally eaten at every meal and even in snack form. Wet rice cultivation was introduced to Japan in the Yayoi period (c. 300 BC) from either China or the Korean Peninsular. Japanese rice (Japonica) is identifiable through it's short oval grain and glutinous quality when cooked. Rice is most often boiled and served plain with meals, however, it has increasingly become the basic ingredient for a variety of other products: Sake (rice wine), Su (rice vinegar) and arare (rice crackers).

DIRECTIONS

1. Wash and drain 750g of YUTAKA Sushi Rice. Add the rice to 1 Litre of water. Using a medium sized pan with a tight fitting lid, boil fiercely until only a little water covers the rice.
   
2. Reduce heat and simmer for about 10 minutes until all water is absorbed.
   
3. Remove from heat and leave to stand for 10 minutes.
   
4. Remove the rice from the pan and place in large flat container such as a baking tin or tray. With a wooden spoon or spatula, gently fold in the Mitsukan Powdered Seasoning (two sachets are required for 750g of rice). Continue this gentle folding process, fluffing up the rice (do not stir), whilst cooling the rice quickly, using a piece of paper or fan, until most of the steam disappears. This prevents the rice from forming lumps, and will also add a glossiness. Sushi Rice (Shari) is now ready.
   
5. Cover the disk with a damp cloth until ready for use.
   

INGREDIENTS

Rice coated with edible Cereals (Corn Syrup, Corn Starch)

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