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Yutaka Sushi Rice 500G

Yutaka Sushi Rice 500G

£2.20

£4.40/kg

Yutaka Sushi Rice 500GDiscover more recipe inspiration at www.yutaka.london
Premium grade sticky rice perfect for sushi and other Japanese & oriental dishes.
Start your Japanese adventureYutaka means 'good harvest' and we celebrate all varieties of Japanese food. From simple ingredients, to authentic recipes, to fascinating new flavours, let our expertise and experience guide you on a journey of discovery.
Yutaka® is the registered trademark of Tazaki foods ltd.
Japanese Style Short Grain Rice
Pack size: 500G

Ingredients

Rice (100%)

Number of uses

6 Servings

Net Contents

500g

Preparation and Usage

For 3 servings:1 Wash 250g Yutaka Sushi Rice with cold water, stirring in a circle with your hand. Drain and repeat until water is clear, then soak in cold water for 15-30 minutes before draining it thoroughly. Soaking allows the rice to absorb water right to the centre of each grain for even cooking.2 Add the washed rice to 330ml fresh cold water and bring to the boil. Then simmer on a low heat for 10 minutes with the lid on.3 Turn off the heat and leave to stand for 10 minutes with the lid on before serving.In Japan, we always use a wooden spoon and bowl to prepare cooked rice. It's because metal spoons can damage the soft, tender grains, and may also react to the vinegar used to season authentic sushi rice.How to create perfectly seasoned Sushi Rice1 Cook 250g Yutaka sushi rice according to the instructions2 Prepare sushi seasoning by mixing 3 tbsp Yutaka Japanese rice vinegar, 2 tbsp sugar and 1 tsp salt. Or simply use 3 tbsp of ready-mixed Yutaka sushi seasoning.3 Wet the surface of a mixing bowl, ideally a wooden one. Transfer rice to the bowl and fold the sushi seasoning into the rice while it's still warm using a wooden spatula. To mix, gently cut through the rice with the spatula horizontally, working from the top, not stirring to avoid breaking the grains.4 Cool the rice at room temperature covered with a damp cloth. Start making your roll when the rice gets close to body temperature - this makes it easier to shape than cold rice, and brings the flavours of your sushi toppings to life.

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