Sushi Rice

Japonica is super premium short grain rice, which is characterized by its unique stickiness, tender texture, sweet flavor and natural aroma. It is perfect for Oriental and traditional Japanese dishes.

Available packages:

Nutrition Values:

Serving size 100g (0.25 Cup)
Amount Per Serving Calories (kcal) 352
Calories from fat (kcal) 0
% Daily value (*)
Total Fat 0.13g 0.13%
     Saturated Fat 0.g 0%
Cholesterol 0mg 0%
Sodium 6.8mg 0%
Total Carbohydrate
81.6%
Protein
5.7%
Vitamin B1       1% Vitamin B3       0%
      Dietary Fiber
09%
Calcium       4.9mg Iron       0.33mg
* Percent daily values are based on a 2,000 calories diet.

Prepare:

1 cup of Sushi Rice
1 cup of water
1 tbsp. of salt/oil/butter (optional)

Stove Top:

Rinse rice 2 or 4 times till water is clear to remove extra starch.
Bring 300ml (1.2 cup) of water to a vigorous boil in a saucepan that has a tight fitting lid.
Add 250ml (1 cup) of rice & stir. Salt or butter/oil to taste (Optional Flavors).
Cover the saucepan & reduce heat to a low simmer for 15 minutes until water is absorbed completely.
Remove from heat and steam for 15 minutes. Fluff lightly and serve.

Microwave:

Rinse rice 2 or 4 times till water is clear to remove extra starch.
Place 250ml (1 cup) of water in a large heatproof microwave-safe casserole dish. Bring to boil.
Add 300ml (1.2 cup) of rice & stir. Salt or butter/oil to taste (Optional Flavors).
Cover, and microwave on high power 5 minutes, then reduce to low for more 10 minutes.
Turn off heat and steam for 5 minutes. Fluff lightly and serve
Note: Microwave ovens vary, actual cooking time may vary from those suggested above.

Course: Main, Dinner
Cuisine: Japan 
Prep: 5 mins
Cook: 10 mins
Serve: 1 people

Ingredients

60 g Prepared Sushi rice
60 g
Tobiko (flying fish roe) 
3 Strips of nori (each strip 1/6 of a sheet)

Step by step

Just mix 60g cooked rice with  tablespoon of sushi rice vinegar.
Wrap the nori around the rice clump, leaving about half an inch nori strip above the rice.
Attach the end of nori strip to the maki with water or with rice grains. Cut off the remaining part of the strip.
Press on the rice with your thumb to compact it and shape the maki — traditional gunkan-maki has the shape of a boat.
Fill the gunkan-maki with tobiko.
Serve with soy sauce, wasabi and pickled ginger.
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