Shinode Japanese Sushi Rice 1kg 日本日初米 小

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. Japanese Chicken on Sushi Rice

Ingredients:

• ½ cup SHINODE Japanese Sushi Rice
• 2 teaspoons rice vinegar
• 1 teaspoon sugar
• 300g skinless chicken breast
• 100g snow peas, trimmed
• ¼ cup soy sauce
• 2 teaspoons mirin
• 1 teaspoon grated fresh ginger
• ¼ teaspoon sesame oil
• ½ medium Lebanese cucumber, halved and thinly sliced
• 15g pickled ginger, thinly sliced
• 1 green shallot, cut into thin strips
• 1 teaspoon toasted sesame seeds

Instructions:

1. Cook the sushi rice as described above. Add vinegar and sugar, and gently stir to combine. Cover to keep warm.
2. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook chicken, turning, for 10–12 minutes or until cooked through. Rest chicken for 5 minutes before slicing thickly.
3. Boil, steam, or microwave snow peas until just tender. Refresh under cold water and drain.
4. Whisk soy sauce, mirin, grated ginger, and sesame oil in a small jug.
5. Divide rice among serving bowls. Top with chicken, snow peas, cucumber, pickled ginger, and shallots. Serve drizzled with the soy sauce mixture and sprinkled with sesame seeds.

2. Sushi Rice

Ingredients:

• 150g SHINODE Japanese Sushi Rice
• 250ml water
• 4 tablespoons mirin
• 3 tablespoons sugar
• 2 tablespoons vinegar
• Pinch of salt

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear.
2. In a saucepan, combine the rinsed rice and water. 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.
3. In a small bowl, mix mirin, sugar, vinegar, and salt until dissolved.
4. Transfer the cooked rice to a tray and gently stir in the vinegar mixture. Allow the rice to cool to room temperature before using.

• Rice

For Allergens see ingredients in bold