Sushi Rice

Sushi rice, also known as shari or sumeshi, is a short-grain, glutinous rice variety specifically cultivated for making sushi. It is a fundamental component of sushi, providing the distinctive texture and flavor that sushi is known for.

Ingredients: Japonica short grain rice.

Packed in a facility that handles gluten, egg, milk, soy, sesame, treenuts, peanuts and sulphites.

Benefits:

1. Sticky Texture: Sushi rice has a naturally sticky texture when cooked, allowing it to hold together in sushi rolls and nigiri.
2. Neutral Flavor: It has a neutral flavor that complements the other ingredients in sushi.
3. Source of Carbohydrates: Sushi rice primarily consists of carbohydrates, providing essential energy for daily activities and bodily functions.
4. Low in Fat: It is naturally low in fat, making it a light and heart-healthy choice.

Sushi rice is prepared by cooking and seasoning the rice with a mixture of rice vinegar, sugar, and salt. This seasoned rice is then used in various types of sushi, including sushi rolls, nigiri sushi, and sashimi. Its stickiness and ability to hold its shape are essential for creating well-formed and delicious sushi.