sushi rice

Our biodynamic, pure, Japanese Koshihikari sushi rice is traditionally farmed in the hills of rural Japan. Koshihikari is low GI and naturally sticky and fluffy. Use 1 part water to 1 part rice and cook on low heat until water is absorbed. Remove the lid and cook a little more until fully cooked and fluffy. Add more if necessary. Classic sushi rice also contains a bit of rice wine vinegar, salt and sugar (could use brown rice syrup as an alternative), which are added once cooked. All available at Scoop too! Store all pantry items in a cool dry place, in an airtight container.