SHINODE Japanese Sushi Rice 10kg **日本日初米

How to Use SHINODE Japanese Sushi Rice

Preparing the Rice

1. Measure the Rice: Measure the desired amount of SHINODE Japanese Sushi Rice. Typically, 1 cup of uncooked rice yields about 2 cups of cooked rice.
2. Rinse the Rice: Place the rice in a sieve and rinse under cold water until the water runs clear. This removes excess starch and ensures the rice is not too sticky.
3. Cook the Rice:
   • Stovetop Method: Add the rinsed rice to a saucepan with 1.5 cups of water for every cup of rice. Bring to a boil, then cover and simmer for 12 minutes. Remove from heat and let it stand for 10 minutes with the lid on.
   • Rice Cooker Method: Follow the rice cooker's instructions, using the same water-to-rice ratio.
4. Season the Rice: Once cooked, transfer the rice to a tray and gently stir in sushi vinegar (typically 3 tablespoons per cup of uncooked rice). Allow the rice to cool to room temperature before using.

Recipes

1. Chicken Sushi Rolls

Ingredients:

• 1 ½ cups SHINODE Japanese Sushi Rice
• ½ teaspoon salt
• 3 tablespoons sushi vinegar
• 4 nori sheets
• 1 shredded roast chicken breast
• 1 avocado, chopped
• 1 small carrot, cut into thin strips
• Soy sauce, pickled ginger, and wasabi for serving

Instructions:

1. Prepare the sushi rice as described above.
2. Place a sheet of nori on a bamboo sushi mat, shiny side down.
3. Spread a handful of rice over the nori, leaving a 2cm strip free of rice at one edge.
4. Mix shredded chicken with Japanese-style mayo and place down the center of the rice. Add avocado and carrot strips on top.
5. Roll the sushi using the bamboo mat, wrap in cling film, and chill for 30 minutes.
6. Slice and serve with soy sauce, pickled ginger, and wasabi 
    

2. Vegetable Sushi Rolls

Ingredients:

• 200 grams SHINODE Japanese Sushi Rice
• 1 tablespoon rice vinegar
• 2 nori sheets
• ¼ cucumber, deseeded and cut into strips
• ¼ red pepper, cut into strips
• ½ carrot, cut into strips
• ½ small ripe avocado, cut into strips

Instructions:

1. Prepare the sushi rice as described above.
2. Place a sheet of nori on a bamboo sushi mat.
3. Spread half the rice over the nori, leaving a 1cm strip free at the top.
4. Arrange the vegetable strips in a horizontal line across the rice.
5. Roll the sushi using the bamboo mat, then cut into pieces.
6. Repeat with the remaining ingredients 
    

3. Unagi Roll (Broiled Fresh Water Eel)

Ingredients:

• 8 ounces SHINODE Japanese Sushi Rice
• 1 full sheet nori, roasted seaweed
• 1 ounce cucumber, julienned
• ½ ounce daikon sprouts, julienned
• 4 ounces broiled fresh water eel (unagi)
• Pinch of sesame seeds
• Soy sauce, pickled ginger, and wasabi for serving

Instructions:

1. Prepare the sushi rice as described above.
2. Place a sheet of nori on a bamboo sushi mat.
3. Spread the rice over the nori, leaving a strip free at one edge.
4. Arrange cucumber, daikon sprouts, and unagi in the center.
5. Roll the sushi using the bamboo mat, sprinkle with sesame seeds, and slice.
6. Serve with soy sauce, pickled ginger, and wasabi

Rice