{"product_id":"ryz-do-sushi-bio","title":"Organic Sushi Rice - 500g","description":"\u003ch2\u003eOrganic sushi rice – round grains that stick together\u003c\/h2\u003e\n\u003cp\u003eOrganic 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.\u003c\/p\u003e\n\u003cp\u003eOne ingredient and nothing else. That is what real sushi rice looks like 🙂\u003c\/p\u003e\n\u003ch2\u003eWhy round-grain rice?\u003c\/h2\u003e\n\u003cp\u003eStarch 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 \u003ca title=\"White basmati rice\" href=\"\/en\/products\/organic-white-basmati-rice\"\u003ebasmati\u003c\/a\u003e or \u003ca title=\"White jasmine rice\" href=\"\/en\/products\/organic-white-jasmine-rice\"\u003ejasmine\u003c\/a\u003e rice contain less of it, which is why they are fluffier after cooking. This is an advantage for curry, but a problem for sushi.\u003c\/p\u003e\n\u003ch2\u003eHow to cook sushi rice?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\u003cstrong\u003eRinse.\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePour in water and bring to a boil.\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCook covered.\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eLet it rest.\u003c\/strong\u003e Remove the pot from the heat and leave the rice covered for 10–15 minutes.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSeason.\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eNot just for sushi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eSushi.\u003c\/strong\u003e Maki, uramaki, or nigiri: homemade sushi starts with well-cooked rice. For dipping, we recommend \u003ca title=\"Tamari soy sauce\" href=\"\/en\/products\/organic-tamari-soy-sauce\"\u003eorganic Tamari soy sauce\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOnigiri.\u003c\/strong\u003e Japanese rice triangles with fillings such as tuna, salmon, or pickled vegetables. Slightly sticky rice is easy to shape with damp hands.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePoke bowl.\u003c\/strong\u003e Seasoned rice as a base for a bowl with fish or tofu, avocado, cucumber, edamame, and \u003ca title=\"Roasted sesame\" href=\"\/en\/products\/organic-unhulled-sesame-seeds\"\u003eroasted sesame\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBowl dishes.\u003c\/strong\u003e Donburi, Japanese curry, or teriyaki chicken with rice—anywhere rice needs to stick to chopsticks.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSweet dishes.\u003c\/strong\u003e Round grains are also perfect for rice pudding or rice with apples.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eA 500 g package contains about 2.5 cups of dry rice\u003c\/strong\u003e, which makes about 5–6 servings of sushi.\u003c\/p\u003e\n\u003ch2\u003eStorage\u003c\/h2\u003e\n\u003cp\u003eStore 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.\u003c\/p\u003e\n\u003ch2\u003eOrganic certification, which is good for you and the planet\u003c\/h2\u003e\n\u003cp\u003eOur 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.\u003c\/p\u003e\n\u003ch2\u003eA fun fact about sushi\u003c\/h2\u003e\n\u003cp\u003eIn 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 \u003cstrong\u003eTHE REAL SUSHI RICE\u003c\/strong\u003e is all about.\u003c\/p\u003e","brand":"Ekogram","offers":[{"title":"Default Title","offer_id":57685526315334,"sku":"5902114808570","price":18.99,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/7509\/9579\/files\/ryz-do-sushi-ekogram.jpg?v=1792762766","url":"https:\/\/ekogram.pl\/en\/products\/organic-sushi-rice","provider":"Ekogram","version":"1.0","type":"link"}