Round grain rice for Sushi

Okomesan uses a small round rice variety with a pearly appearance and high absorption capacity. For those who want to make a good sushi plate or a plate of white rice at home to accompany Japanese dishes.

It is the classic "Originario" that was selected in Italy at the beginning of the 20th century and has maintained the original characteristics of the Japanese varieties from which it is derived. It works with Japanese methods, to obtain a cooked product that is white, without imperfections, soft but with a certain resistance to chewing, sticky and above all "good", that is, with the right amount of amylose, proteins and moisture.

Country of origin: Italy.
Net Weight: 1kg

Vacuum packed.
Store in a cool, dry place.

How to cook (4 or 5 people):

1. Put the rice in a bowl and wash it with cold water. Repeat washing 3 or 4 times until the waters run fairly clear when draining.
2. Put the rice in a saucepan. Add approximately 4/4,5 cups of water for 4 cups of rice, depending of desired firmness of rice (less water for sushi rice).
3. Turn the heat don very low and cook about 15/20 minutes.
4. Turn off the heat and let it steam for 5 minutes. Then mix the rice and let it steam again for 10 minutes before serving.