Skip to main content Skip to groceries navigation menu Stock up the cupboards Canned, tinned & packaged foods Crisps, nuts & snacking fruit Rice, pasta & noodles Cooking sauces & meal kits Sugar & home baking Cooking ingredients & oils Table sauces, dressings & condiments Jams, honey & spreads Quinoa, couscous & pulses Instant snack & meals Brown, wholegrain & wild Risotto, paella & speciality Yutaka Sushi Rice 500g Only £1.30: Save 70p Social Links (may open in a new window) Yutaka® is the registered trademark of Tazaki foods ltd. Table of Nutritional Information of which saturates 0.1 g of which sugars 0.2 g Tazaki Foods Ltd.,4 Delta Park,Millmarsh Lane,Enfield,EN3 7QJ,U.K. How to Cook Sushi Rice (Serves 2):1. Put 250g of rice into a bowl and wash with cold water. Repeat 3 or 4 times and then drain the rice with a sieve.2. Add 330ml of water and the washed rice to a saucepan.

Bring to the boil and simmer for 10 minutes with the lid on.3. Turn off the heat and leave to stand for 25-30 minutes. Do not open the lid! How to Make Seasoned Sushi Rice:Mix 3 tbsp of Yutaka Rice Vinegar, 2 tbsp of sugar, 1 tsp of salt together and fold into the cooked sushi rice after the rice has cooled down.sushi conveyor belt san diego Country of origin: Italysushi tei menu vegetarian Store in a cool, dry place.jiro dreams of sushi watch online full Important InformationThe above details have been prepared to help you select suitable products. buy sushi rice mumbaiProducts and their ingredients are liable to change.

You should always read the label before consuming or using the product and never rely solely on the information presented here.If you require specific advice on any Sainsbury's branded product, please contact our Customer Careline on 0800 636262. For all other products, please contact the manufacturer. This information is supplied for your personal use only. It may not be reproduced in any way without the prior consent of Sainsbury's Supermarkets Ltd and due acknowledgement. Enter your postcode to check we deliver in your area. Alcohol promotions available to online customers serviced from our Scottish stores may differ from those shown when browsing our site. Please log in to see the full range of promotions available to you.Using an electric or stove-top pressure cooker to prepare rice dishes will save you a lot of time. Most types of rice cook in less than 10 minutes in a high-powdered pressure cooker, and even the tougher types – such as Sweet Brown, Short-Grain Brown, Forbidden Black and wild Rice – will usually be ready in less than 25 minutes.

In case the User Guide that came with your pressure cooker doesn't include a recommended approximate cooking time for your favorite type of rice, you can use the following tables as general guidelines. Note, though, that the times shown in the charts are rough estimates only – many different factors, including the rice cultivar, storage time and the model of your pressure cooker – can influence the ideal cooking time for rice. The approximate cooking times shown in the charts below are ideal for machines that can be programmed to operate at 13 or 15 PSI (in many, but not all pressure cookers this is the 'high pressure' setting). The third column in each table shows the approximate amount of liquid you should pour to the bottom of the cooker before adding the thoroughly-rinsed rice. The amounts are shown in US cups of liquid per 1 U.S. cup of dried rice. Water is the most common liquid used, but you can also use chicken stock, beef stock, bouillon, or diluted tomato juice. Regardless of the type of liquid you use, be sure to add a tablespoon of oil or butter to the cooker pot as well – this will help reduce foaming during the cooking process.

Adding salt to the cooking liquid is optional. Important Note: When adding the dried rice and liquid to the pot, it is important not fill the cooker beyond the halfway mark, as overfilling may clog up the steam vent and/or cause excess pressure to develop in the pot. After placing the liquid and uncooked rice in the pressure cooker, close the lid securely, and bring the cooker to high pressure. Begin timing as soon as the pressure regulator begins to rock gently. If you are using a manual stove-top pressure cooker, adjust the heat to the level needed to maintain high pressure. After the recommended cooking time, let the pressure (and temperature) drop naturally – this is called the Natural Release Method and can take anywhere from 10 to 30 minutes, depending on the type and model of your cooker. Once the pressure has subsided, open the lid and check if the food is done. If it's not, add water if necessary and bring the cooker back up to pressure, and cook the food a minute or two longer.

*Per every cup of uncooked rice Note: The recommended cooking times are affected by external pressure. It is generally recommended that those who live at higher altitudes increase the standard cooking time by 5% for every 1,000 feet above 2,000. So, for example, if your kitchen is at 3,000 feet above sea level, you should cook wild rice for approximately 21 to 16 minutes, instead of 20 to 25 minutes. You Might Also Like Book You May Like In this bestselling cookbook for pressure cooker owners, the pressure cookery guru Bob Warden delivers over 100 irresistible recipes, many of which are accompanied with mouthwatering full-color pictures of the finished dish. A must-have for pressure cooker novices and pros alike, this gem of a book is available from both Sponsored Links / Ads"They love the precision." But sushi isn't too tricky to make at home, says Yuki, "if you have a few essential tools and ingredients. I buy everything in UK supermarkets." For OFM, she is making ura hosomaki, small sushi rolled "inside out", concealing the black seaweed (nori) within a rice exterior.

It combines marinated mackerel with shiso (a Japanese leaf that looks like a nettle, tastes like mint and grows easily indoors). An easy introduction to homemade sushi. Get yourself a starter kit. Bamboo mats are available in supermarkets and you won't need any equipment you don't have already, just a saucepan, baking tray, clingfilm and a sharp knife. Plus a bowl of water to dip your fingers into – to stop rice sticking to your hands. Japanese brands such as Clearspring are available in supermarkets and make sushi rice, wasabi, rice vinegar and nori (seaweed) squares. For specialist items including tobiko or powdered seaweed, try London's Japan Centre or the website kazari.co.uk. Lastly, make sure your fish is the best quality and sustainably sourced. Interview by Mina Holland A small inside-out roll with mackerel, shiso leaves and white sesame seeds Makes 4-6 rolls (24-36 pieces)For the sushi rollsa sushi mat (if using a bamboo mat, cover it tightly with clingfilm to stop the rice sticking in the grooves)a bowl of cold water to stop rice sticking to your handsmarinated mackerel 2 x 100g fillets (see below)nori 2-3 sheetssushi rice 4-6 handfuls (roughly 320-480g)white sesame seeds 4-6 tspshiso leaves or coriander leaves 6-9 cut in half lengthways

For the marinated mackerelmackerel fillets 2 x 100g fillets sea salt 2 big handfuls (60g)rice vinegar or brown rice vinegar 400-500ml (or sufficient to cover the fillets) For the sushi riceJapanese rice 3 cupswater 3 cupsrice vinegar or brown rice vinegar 120mlsugar 3 tbspsea salt 1 tbsp To marinate the mackerel, place fillets on a flat plate, sprinkle salt on both sides and rub in gently. Leave for 1 hour and then rinse under cold running water and pat dry with a paper towel. Put fillets into a deeper dish, cover with the rice vinegar and leave for 45 minutes. Remove mackerel and pat dry. Run your finger along the fillet and remove any bones with tweezers. Then slice the mackerel into pieces as long as a nori sheet and 1cm wide. To cook your sushi rice, first wash it several times in a sieve until the water runs clear. Drain the rice then soak in cold water for at least half an hour (1-2 hours gives the perfect result). Put rice into a pan with an equal volume of water and bring to the boil, put the lid on and reduce the heat then simmer on the lowest heat for 8-10 minutes (set a timer).

All the water should be absorbed. Next, put the rice into a flat-based bowl, carefully add the rice vinegar, sugar and salt and cool down the rice with a hairdryer on a cool setting. Take your bamboo mat and cover it tightly with clingfilm to stop the rice sticking to the grooves of the mat. Take a nori sheet and, following the central line running across it, cut it in half before laying half a sheet along the bottom half of the bamboo mat. Dip your fingers into the bowl of water and scoop up a half handful of rice. Put a thin layer of rice all over the nori sheet, leaving the bottom 1cm of the sheet clear. Make sure you distribute the rice evenly, pressing down gently. Sprinkle 1 teaspoon of white sesame seeds over the rice - these will end up on the outside of the roll. Hold the left side of the nori with both hands and flip over on the mat, so that the rice is facing down. Place 3 shiso leaves over the area without rice, and top this with a line of mackerel. To roll your hosomaki, hold the mackerel and shiso leaves with your index fingers and start rolling with the mat from the bottom edge, little by little.