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Kotobuki Sushi Rice is a high-quality Japanese rice specially developed for making sushi.
Sushi rice is characterized by its special stickiness, consistency, and neutral taste, which perfectly harmonizes with the other sushi ingredients. Kotobuki Sushi Rice is carefully cultivated to ensure high quality and uniform grain size.
The rice is washed to remove excess starch and then cooked to achieve the desired consistency. The sticky texture of the sushi rice allows the various sushi ingredients to hold together and provides a pleasant eating experience.
Storage and usage instructions
Store in a cool and dry place. After opening, store the rice in an airtight container to maintain its freshness and quality.
Preparation instructions
Rinse 1 cup of sushi rice under cold water until the water runs clear, place the washed rice and 1.25 cups of water in a pot, bring to a boil, reduce heat, cover the pot and let the rice simmer for 15-20 minutes until the water is absorbed; remove the pot from the heat and let the rice rest covered for 10 minutes, fluff it with a fork and let it cool to room temperature before using it for sushi.
Net weight
1 kg
Product design may differ from the illustration.
Kotobuki Sushi Rice is a high-quality Japanese rice specially developed for making sushi.
Sushi rice is characterized by its special stickiness, consistency, and neutral taste, which perfectly harmonizes with the other sushi ingredients. Kotobuki Sushi Rice is carefully cultivated to ensure high quality and uniform grain size.
The rice is washed to remove excess starch and then cooked to achieve the desired consistency. The sticky texture of the sushi rice allows the various sushi ingredients to hold together and provides a pleasant eating experience.
Storage and usage instructions
Store in a cool and dry place. After opening, store the rice in an airtight container to maintain its freshness and quality.
Preparation instructions
Rinse 1 cup of sushi rice under cold water until the water runs clear, place the washed rice and 1.25 cups of water in a pot, bring to a boil, reduce heat, cover the pot and let the rice simmer for 15-20 minutes until the water is absorbed; remove the pot from the heat and let the rice rest covered for 10 minutes, fluff it with a fork and let it cool to room temperature before using it for sushi.
Net weight
1 kg
Product design may differ from the illustration.
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