Round grain rice for Sushi

Okomesan uses a variety of small, round rice with a pearly appearance and high absorption capacity. For those who want to make a good plate of sushi or a plate of white rice at home to accompany Japanese dishes.

It is the classic "Originario" that was selected in Italy at the beginning of the 20th century and has maintained the original characteristics of the Japanese varieties from which it derives. We work with Japanese methods to obtain a cooked product that is white, without imperfections, soft but with a certain resistance to chewing, sticky and above all "good", that is, with the right amount of amylose, protein and moisture.

Country of origin: Italy.
Net weight: 1kg

Vacuum packed.
Store in a cool, dry place.

Instructions for use (4 or 5 people):

1. Put the rice in a bowl and wash it with cold water. Repeat the wash 3 or 4 times until the water runs quite clear when drained.
2. Put the rice in a saucepan. Add about 4/4.5 cups of water per 4 cups of rice, depending on the desired firmness of the rice (less water for sushi rice).
3. Put the fire very low and cook about 15/20 minutes.
4. Turn off the heat and let it steam for 5 minutes. Then mix the rice and let it cook again for 10 minutes before serving.