Umami Japanese Rice for Sushi Yuki No Sei, 1kg

Read our blog about the different types of rice and how you can use them.

Rinse the rice several times then drain it. Put the rice in the rice cooker and add 1.2 volume of water for 1 volume of dry rice. For cooking in a saucepan, cook with a lid on low heat, turn off the heat 3-5 minutes after the water starts boiling, checking that there is no more water. Otherwise, let it boil a little longer. After cooking, keep warm for 10 minutes with the lid on, then add the sushi vinegar and air it well, mixing the rice gently. Use 150g of dry rice / 2 servings.