Misako

Misako Sushi Reis

Misako Sushi Rice

Misako Sushi Rice is a special type of rice that is ideal for making authentic Japanese sushi. This short-grain rice becomes slightly sticky after cooking, making it perfect for molding and shaping into sushi rolls or nigiri.

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Key Features:

• Short-grain rice: Made from high-quality Japonica rice, which has a higher starch content that gives it the necessary stickiness for sushi.

• Balanced flavor: When combined with rice vinegar, sugar, and salt, it creates the perfect base for sushi with harmonious tanginess and mild sweetness.

• Versatile: In addition to sushi, the rice can also be used for onigiri (rice balls) or as a side dish for teriyaki dishes.

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Preparation Tips:

1. Washing the rice

• Rinse the sushi rice thoroughly under cold water until the water runs clear.

• This removes excess starch, which promotes the ideal consistency for sushi.

2. Cooking

• Cook the washed rice with 1.2 to 1.5 cups of water per cup of rice in a rice cooker or saucepan.

• For the stovetop method:

  • Bring the water and rice to a boil, then reduce heat and simmer for 18–20 minutes, covered, until all the water has been absorbed.

  • Let stand for 10 minutes afterwards to allow the consistency to set.

3. Seasoning the sushi rice

• Sushi vinegar mixture:

  • ¼ cup rice vinegar

  • 2 tbsp sugar

  • 1 tsp salt

  • Gently heat in a small saucepan until the sugar & salt dissolve (do not boil).

• Transfer the cooked rice to a large wooden or glass bowl and gently fold in the vinegar mixture – do not mash, as this will break the rice grains.

• Let the rice cool to room temperature and cover with a damp cloth to prevent it from drying out.

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Uses for Sushi Rice:

• Sushi rolls (maki): Roll the seasoned rice with nori sheets and your favorite fillings (e.g., salmon, cucumber, avocado).

• Nigiri: Form small, oval-shaped rice portions and top with fish or other toppings.

• Onigiri: Shape the rice into triangles or round forms and wrap with nori or fill with fillings (e.g., tuna, umeboshi).

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Recipe: Perfect Sushi Rice with Misako Sushi Rice

Ingredients:

• 2 cups Misako Sushi Rice

• 2 ½ cups water (for cooking)

• ¼ cup rice vinegar

• 2 tbsp sugar

• 1 tsp salt

Instructions:

1. Washing the rice

   • Place the sushi rice in a bowl, cover with cold water, and gently stir.

   • Drain the water and repeat this process 3–4 times, until the water runs clear.

2. Cooking the rice

   • Combine the washed rice with 2 ½ cups of water in a saucepan or rice cooker.

   • For the saucepan: Bring the water to a boil, reduce heat, and simmer for 18–20 minutes, covered. Then let stand for 10 minutes.

3. Making the sushi vinegar mixture

   • In a small saucepan, gently heat the rice vinegar, sugar, and salt until the sugar & salt dissolve (do not boil).

4. Seasoning the rice

   • Transfer the warm rice to a large bowl (preferably wooden or glass).

   • Gently fold in the warm vinegar mixture – do not mash!

   • Cover the seasoned rice with a damp cloth to prevent it from drying out.

5. Using the rice:

   • Use for sushi rolls, nigiri, or onigiri.

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About Misako – Authentic Japanese Food

Misako is a brand that specializes in high-quality Japanese ingredients.

Brand Highlights:

• Focus on Japanese cuisine: Premium ingredients for authentic dishes, perfect for sushi enthusiasts and professional chefs alike.

• Product variety: In addition to sushi rice, Misako also offers products such as panko, rice crackers, and various seasonings.

• Top quality: Emphasis on traditional methods and premium ingredients to ensure an authentic taste experience.

• International availability: Misako products are available in many countries, making it possible to recreate Japanese cuisine at home worldwide.

Storage:

• Uncooked rice: Store in a cool, dry place.

• Cooked rice: Store in an airtight container in the refrigerator and consume within 2 days.