SAITAKU SUSHI RICE 500G
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EC1A, EC1M, EC1N, EC1P, EC1R, EC1V, EC1Y, EC2A, EC2M, EC2N, EC2P, EC2R, EC2V, EC2Y, EC3A, EC3M, EC3N, EC3P, EC3R, EC3V, EC4A, EC4M, EC4N, EC4R, EC4V, EC4Y, WC1A, WC1B, WC1E, WC1H, WC1N, WC1R, WC1V, WC1X, WC2A, WC2B, WC2E, WC2H, WC2N, WC2R, E1, E2, E3, E8, E9, E14, N1, N4, N5, N7, N16, N19, NW1, NW3, NW5, NW6, NW8, SE1, SE4, SE5, SE8, SE10, SE11, SE13, SE14, SE15, SE16, SE17, SE19, SE21, SE22, SE23, SE24, SE26, SE27, SW1, SW2, SW3, SW4, SW5, SW6, SW7, SW8, SW9, SW10, SW11, SW12, SW13, SW15, SW16, SW17, SW18, W1, W2, W8, W9, W10, W11, W12, W14
Preparation and Usage
5 tbsp rice vinegar, 1 tsp sugar, 1 tsp salt
Heat the seasoning mixture.
Gradually fold in the seasoning mixture until the rice has cooled to room temperature.
Add 250g sushi rice to 350ml of cold water and bring to the boil. Simmer for 10 minutes with the lid on. Turn off the heat but leaving the lid on, leave to stand for another 15 minutes. Important: Don't open the lid during the 15 minutes.