Sushi Rice


Ideal for Japanese dishes

It is the rice used by oriental cuisine professionals to make makis, nigiris and sashimis as it becomes sticky as it cooks and holds together well. It is a small, round, ivory coloured grain rice and it is an essential ingredient in many Japanese dishes and has all the quality of Bayo rice.

Cooking time is 16 minutes for rice cooked in stock and 18 minutes for dry rice.

Download technical file: TD - Sushi Rice.pdf
Format: pdf


News highlight