Lundberg · 45 g
Organic California White Sushi Rice
What it is
This is a short-grain white rice grown organically in California. It is specifically milled to have the right texture and stickiness for making sushi. The grains are plump and become tender when cooked, absorbing flavors well. It is a staple for many Japanese dishes.
How people cook with it
This rice is ideal for creating authentic sushi rolls and bowls. It also works well in other rice-based dishes where a slightly sticky texture is desired.
- Sushi rolls
- Onigiri
- Rice bowls
- Side dish
To prepare, rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch, which is important for achieving the correct texture. Then, combine the rinsed rice with the appropriate amount of water in a pot. Bring to a boil, then reduce heat, cover, and simmer until all the water is absorbed. Let it steam, covered, for about 10 minutes off the heat before fluffing.
How it differs from similar foods
Compared to long-grain rice, this short-grain variety has a higher starch content, making it naturally stickier when cooked. This stickiness is crucial for holding sushi rolls together. Its plump grains also absorb liquids and seasonings more readily.
Who it is for
Home cooks and culinary enthusiasts preparing Japanese cuisine will find this rice a reliable choice.
How to keep the rest
Store any unused cooked rice in an airtight container in the refrigerator for up to three days. For uncooked rice, keep it in its original packaging in a cool, dry place away from direct sunlight and moisture to maintain freshness.