DetailsLarabar Gluten Free Bar, Peanut Butter Cookie, 1.7 oz Bars (16 Count) ( FREE Shipping on orders over . The perfect rice to use for Brown Rice Sushi. 8.7 x 6.3 x 7.1 inches ; Shipping Weight: 15.2 pounds (View shipping rates and policies) International Shipping: This item is not eligible for international shipping. #2,994 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) This is the cleanest rice I have ever seen! It has more flavor than most and a heartier rice. A MUST HAVE if you like rice is the Rice Washing Bowl with Side and Bottom Drainers. Stylish Living Rice Washing Bowl with Side and Bottom DrainersThat is one of the handiest gadgets in my kitchen.The best way I found to cook brown rice is partial boil and steam:1 cup (short, medium, or long-grain) brown riceKosher salt, to tasteSTOVE TOP INSTRUCTIONS - partial boil, partial steam1. Rinse rice in a strainer under cold running water until water runs clear. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat.

Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink.2. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt.How to cook brown rice in a rice cooker?Nishiki "premium brown rice" bag, which says to use 3 cups water to 1 cup rice, if using an electric rice cooker.IF YOU LIKE RICE DRIER, less sticky I cook mine 1-1/2 cups water to one cup rice and it is perfect. AND I don't wash the rice. It is so clean you don't need to anyway. I find brown rice needs less water or it is gooey. Did I mention I LOVE this rice! I never thought I would say that about brown rice over white but yes, my all-time favorite. Noticed several black insects after pouring into a measuring cup. Amazon customer service was excellent and refunded my purchase. Good, quality medium grain brown rice with slightly less calories per serving than other brands

Nishiki Premium Brown Rice taste great. I normally use pressure cooker.This way, rice is ready sooner.buying sushi grade fish in toronto so far so good and no bugs like some have mentioned in their reviews.sushi roll maker indonesia Tastes good, cooks up well.taro sushi order online Double rinse and cook , not sticky at allsushi no suki online Nice texture, nice nutty flavor, I find it is a bit softer when I cook it in my 6-1 by adding hot water!!This recipe appears in: Sushi Week Part 5: How to Make Chirashizushi Sushi Week Part 4: How to Make Nigiri Sushi Week Part 3: How to Make Temaki (Hand Rolls)

Want to read more about sumeshi? Head this way » Note: konbu is dried Japanese sea kelp. It is available in any Japanese supermarket. Look for pieces that are wide and flat with a distinct powdery white deposit on the surface. Make sure that the rice vinegar you are using is not labeled "seasoned" rice vinegar, which already has sugar added to it. I like my rice relatively highly seasoned, but the sugar and vinegar levels can be adjusted to taste. 3 cups short grain sushi rice 3 1/3 cups water 1 piece of konbu, about 4 by 3 inches (see note) 3/4 cup rice vinegar (see note) 3 teaspoons kosher salt Place rice in fine mesh strainer and rinse under cold running water, gently agitating with hands until liquid runs clear. Add rinsed rice and water to rice cooker and cook. Alternatively, place in a heavy-bottomed 2 quart saucepot with a tight-fitting lid. Bring to a boil over high heat, cover, turn heat to lowest setting, and cook for 15 minutes. Remove from heat and let stand 10 minutes until all liquid is absorbed and rice is tender.

Meanwhile, combine konbu, vinegar, sugar, and salt in a small saucepan and cook over medium heat, stirring constantly, until sugar and salt are dissolved. Transfer rice to a 13-inch by 9-inch nonreactive casserole dish (like a pyrex) and spread gently into an even layer using a rice paddle. Aim a fan set to low directly at rice and keep it running during the rest of this step. Carefully sprinkle 3/4 of vinegar mixture over rice by drizzling it over the back of the rice paddle. Combine the rice and vinegar by gently folding it in with a cutting motion, being careful not to bruise or crush any rice grains. Taste rice and, if desired, add more of vinegar mixture. Continue fanning rice and folding until rice stops steaming and grains have achieved a slightly glossy texture that just sticks together when you squeeze them. Keep sushi rice at room temperature covered in a clean damp dish towel, or plastic wrap pressed directly against its surface. Follow Kenji on Facebook or Twitter for play-by-plays of current and upcoming kitchen projects and conversations with fellow food science nerds.

From left: white rice, half-milled rice, brown rice A Japanese rice field in Nara Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome). Ordinary Japanese rice, or uruchimai (粳米) is the staple of the Japanese diet and consists of short translucent grains. When cooked it has a sticky texture such that it can easily be picked up and eaten with chopsticks. Outside Japan it is sometimes labeled sushi rice, as this is one of its common uses. It is also used to produce sake. Glutinous rice, known in Japan as mochigome (もち米), is used for making mochi (餅) and special dishes such as sekihan. It is a short-grain rice, and can be distinguished from uruchimai by its particularly short, round and opaque grains, its greater stickiness when cooked, and firmer and chewier texture. Main article: Rice production in Japan Contemporary cultivation of rice in Japan is characterized by high mechanization, intense cultivation, and a shortage of farmland.

Terraced rice fields cover many rural hillsides and are relatively small due to mountainous terrain and government controls on farmland consolidation. A comparison between Koshihikari and Calrose cultivars. Koshihikari on the left, Calrose on the right. Koshihikari (コシヒカリ) is a particularly esteemed cultivar and one of the most commonly grown in Japan. Akitakomachi is also quite popular. Sasanishiki is a cultivar known for keeping the same taste when cooled down. Yamada Nishiki is the most famous cultivar grown specifically for sake. In Hokkaidō, Japan's northernmost prefecture, hardier cultivars such as Oborozuki and Yumepirika have been developed to withstand the colder climate. Calrose is the name used originally for a medium-grain Japonica cultivar developed in 1948, and now as a generic term for California medium grain Japonicas. While not true Japanese rice, Calrose-type rice has been grown by Japanese American producers in California for many years.

It is commonly used to prepare Japanese cuisine in North America, and is reasonably good as a sushi rice. It is also exported to a number of countries including Japan, although it has not gained much popularity with Japanese consumers. In recent years, Koshihikari rice is also being grown in the US and Australia. Rice begins as brown rice, genmai (玄米), which may then be polished by a machine (精米機 seimaiki), in which case it is sold as ready-polished or white rice, hakumai (白米). Most rice in Japan is processed and consumed as white rice, the staple food of Japan. Brown rice is also consumed in its unpolished state, often for its health benefits, but it is considered a specialty. Hatsuga genmai (発芽玄米) is brown rice that has been soaked in heated water until germinated. It is also known as GABA rice, as the germination process greatly increases its gamma-Aminobutyric acid content. It has a softer texture than ordinary brown rice and a pleasant fragrance. It is sold in Japanese supermarkets, but it can also be made at home.

Some high-end rice cookers have a GABA rice setting to automate the process. Haigamai is rice that has been partially milled to remove most of the bran but leave the germ intact. It takes less time to cook than brown rice but retains more of the vitamins than white rice. Coin-operated automated rice polishing machines, called seimaijo (精米所), for polishing brown rice, are a common sight in rural Japan. The rice polishing machines typically polish a 10 kg amount for 100 yen. The by-product of the polishing process, rice bran (米ぬかkomenuka) is used commercially as the source of rice bran oil. It may also be used for making a kind of pickle called nukazuke (ぬかづけ), as an organic fertilizer, and in livestock feed. Most supermarkets in Japan sell ready-polished rice in 10 kg, 5 kg, and smaller bags. Brown rice is usually sold in 30 kg bags, which may be generally polished by the consumer in a coin-operated polishing machine, or in smaller bags in supermarkets intended for eating as brown rice.

Sushi by Hiroshige in Edo period Rice cooker of the Edo period Fukagawa Edo Museum Ordinary rice, or uruchimai, is eaten in several ways in Japan, most commonly as plain rice "gohan" (ご飯?, lit. "cooked rice" or "meal of any sort") consumed as part of a typical washoku meal accompanied by several okazu dishes (おかず), tsukemono (various pickles), and miso soup. In bento boxes it is often served with a topping of furikake (ふりかけ), a single umeboshi, or a sheet of nori (海苔). It is used in sushi (寿司) and onigiri. Examples of simple breakfast dishes include plain rice mixed with raw egg and optional soy sauce, known as tamago kake gohan, and plain rice with natto. Plain rice is used in yōshoku dishes such as curry rice, omurice, and doria. Leftover plain rice is often reused as ochazuke (茶漬け) (rice with green tea) or chāhan (チャーハン) (fried rice). Takikomi gohan is made with ordinary rice which is cooked together with vegetables, meat, or fish seasoned with dashi and soy sauce.

Uruchimai is also used to make alcoholic drinks like sake (日本酒), and sometimes shochu, as an adjunct in Japanese beer, and to make rice vinegar. Uncooked brown rice grains are mixed with green tea leaves and used to brew a kind of tea called Genmaicha (玄米茶) (brown rice tea). Glutinous rice, known in Japan as mochigome, is used for making mochi (餅), the festive red bean and rice dish sekihan, as well as traditional snacks such as senbei (煎餅), arare (あられ), and agemochi (揚げ餅). Most Japanese use suihanki (rice cookers) to which measured amounts of washed rice and water are added. The rice is first washed to release excess starch. Then, before cooking it is usually soaked in water for between half an hour in summer, and two hours in winter. Soaking times also depend on the quality and freshness of the rice. The rice is then boiled using a ratio of about five parts of water to four parts of rice – though with fresher rice, the ratio can go down to 1-to-1.

After this, it is steamed until the centre of the rice becomes soft. Salt is not added to the rice. Most modern rice cookers include a timer, so that rice will be ready for the morning meal. The rice cooker can also keep rice moist and warm, allowing it to remain edible for several hours. Prepared rice is usually served from the rice cooker into a chawan, or rice bowl. After cooking, rice may also be held in a covered wooden box called an ohitsu. The Dojima Rice Market in Osaka was the first known futures market, with trading in rice contracts established sometime around 1730. This market ceased with economic controls in 1939. In 2005, the Tokyo Grain Exchange announced that it would create a futures contract on rice with trading starting in the summer of 2006.[1] However, the trading of these futures contracts has been postponed to an unspecified date since it has not been approved by the Japanese government. The Tokyo Grain Exchange was founded in 1952 in the same location as the Kakigaracho Rice Trading Exchange, established in 1874.