Sushi rice, round grain, 1kg

OKOMESAN is short-grain rice cultivated in Italy - particularly suitable for the preparation of sushi. Short-grain rice contains more starch than long-grain rice. When it is boiled, it becomes elastic and sticky. For this reason the rice is particularly suitable for sushi as well as various puddings and other deserts. Preparation: Rinse the rice in cold water 3-4 times. Pour the rice into a pot and add around 4 – 4.5 cups of water to 4 cups of rice. Cover the pot with a lid and cook the rice on a high heat. When the water is brought to the boil, lower the heat and cook the rice for 15-20 minutes. Turn off the heat and let the rice cool down for 5 min. Stir the rice and let it cool down for an extra 10 min.Put the cooked and cooled rice in a large bowl and add the rice vinegar. Fold the flavouring into the rice with a wooden spatula.

Typical values per:	100 g
Energy	1504 kJ / 354 kcal
Fat	0.4 g
- of which saturated fat	0.1 g
Carbohydrate	80.4 g
- of which sugars	0.2 g
Protein	6.7 g
Salt	0.013 g

Rīsi (apaļgraudu).