Premium Japanese-style sushi rice — short-grain rice with the high starch content that gives sushi its signature sticky-but-distinct grain. Cook, season with sushi vinegar (rice vinegar, sugar and salt), and you’re ready to make any sushi format from nigiri to chirashi.
How to cook sushi rice
- Wash: rinse 3–4 times in cold water until the water runs clear — removes excess starch.
- Soak: stand for 30 minutes in fresh cold water before cooking.
- Cook: 1 part rice to 1.1 parts water, simmer covered for 12 minutes, rest covered for 10 minutes.
- Season: fold through warm sushi vinegar (rice vinegar + sugar + salt) while the rice is still warm.
- Cool: spread on a wide tray, fan to room temperature.
How to use
- Nigiri: shape small ovals, drape with sushi-grade fish.
- Maki rolls: spread on nori sheets and roll with fillings.
- Chirashi: serve in a bowl topped with sashimi.
- Onigiri: shape into rice balls with a savoury filling.
Sourcing and delivery
Short-grain sushi rice. Dispatched from our UK warehouse alongside frozen orders.
