Sushi Chef: Rice Short Grain, 20 Oz

Rice is the most fundamental component of sushi, and it is easy to prepare, especially if you have a rice cooker. Only Japanese-style short or medium grain rice is used on sushi. When cooked, it is tender, moist, and clingy, so it will hold its shape. Sushi Chef® Sushi Rice is premium, M401, medium grain rice that has been crafted for sushi and a variety of other rice dishes. This particular strain of rice was developed as an improvement over other varieties of medium grain rice. It has a slightly larger kernel and a creamier center, both of which lend Sushi Chef® Rice its pleasing texture and slightly sweet taste. Premium rice also has a longer maturing cycle and lower yield than other rice. Because it is so difficult to grow, this rice is highly prized. For best results, use an electric rice cooker. Typically, when using a rice cooker, the ratio of rice to water is 1:2, but consult your rice cooker's operating instructions. Because Sushi Chef® Rice has been polished with water (rather than chemicals) and all the impurities have been removed, it is not necessary to wash the rice before it is used. However, rice should be dampened in a colander before use so that it plumps up without losing its flavor. If you are using a pot to cook your rice, the ratio of rice to water is about 1:1. Rice should cook for about 15 minutes with the top on. Be careful not to burn the rice--burnt rice is difficult to remove.