Organic Sushi Rice - 500g

Organic sushi rice – round grains that stick together

Organic white round-grain sushi rice from certified organic farms. Once cooked, it is slightly sticky: the grains stick together but do not turn into mush. This is exactly what you need to keep maki rolls in shape and prevent onigiri from falling apart in your hand.

One ingredient and nothing else. That is what real sushi rice looks like 🙂

Why round-grain rice?

Starch determines how sticky the rice is. Short, round grains contain more amylopectin, the part of starch that becomes sticky when cooked. Long-grain varieties such as basmati or jasmine rice contain less of it, which is why they are fluffier after cooking. This is an advantage for curry, but a problem for sushi.

How to cook sushi rice?

1. Rinse. Rinse the rice in cold water until the water runs clear. This washes away the starch from the surface of the grains, so the rice will be sticky but not overcooked.
2. Pour in water and bring to a boil. Pour cold water over the rice at a ratio of 1 cup of rice to 1¼ cups of water and bring it to a boil.
3. Cook covered. Reduce the heat and cook covered for about 11 minutes, until the rice has absorbed all the water. Do not lift the lid during cooking, as steam will escape and the grains will not cook properly.
4. Let it rest. Remove the pot from the heat and leave the rice covered for 10–15 minutes.
5. Season. Transfer the rice to a wide bowl and season with rice vinegar, sugar, and salt. Heat them together until the sugar and salt have dissolved, then pour over the warm rice. Mix with a wooden paddle using a cutting motion to avoid crushing the grains, then let it cool to room temperature. If you fan the rice while it cools, it will develop a nice shine.

Not just for sushi

• Sushi. Maki, uramaki, or nigiri: homemade sushi starts with well-cooked rice. For dipping, we recommend organic Tamari soy sauce.
• Onigiri. Japanese rice triangles with fillings such as tuna, salmon, or pickled vegetables. Slightly sticky rice is easy to shape with damp hands.
• Poke bowl. Seasoned rice as a base for a bowl with fish or tofu, avocado, cucumber, edamame, and roasted sesame.
• Bowl dishes. Donburi, Japanese curry, or teriyaki chicken with rice—anywhere rice needs to stick to chopsticks.
• Sweet dishes. Round grains are also perfect for rice pudding or rice with apples.

A 500 g package contains about 2.5 cups of dry rice, which makes about 5–6 servings of sushi.

Storage

Store in a cool, dry place. The bag has a resealable closure—close it tightly after each use so the rice does not absorb moisture or odors.

Organic certification, which is good for you and the planet

Our sushi rice is an organic farming product with the PL-EKO-03 certificate. It comes from certified organic farms in Pakistan, where it is grown without synthetic pesticides or fertilizers. The ingredient list has only one item—and that is exactly what you have on your plate.

A fun fact about sushi

In original sushi, rice was not eaten at all. The fish was placed on cooked rice and left for many months to ferment, while the rice itself was discarded before eating. Over time, people began to season the rice with vinegar instead of waiting for it to ferment, and in 19th-century Edo, now Tokyo, nigiri was born: rice seasoned with vinegar and fresh fish served right away at street stalls. Today in Japan, it is rice, not fish, that is considered the heart of sushi. That is what THE REAL SUSHI RICE is all about.