{"id":6835037955,"title":"Riso Scotti - Hakumaki Sushi Rice - 500g","handle":"riso-scotti-hakumaki-sushi-rice","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e500g\u003c\/p\u003e\n\u003cp\u003eRound and very little grains, rich in amid. With the rice for sushi you can prepare your favourite dishes in a perfect Japanese style.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eShelf life: 24 Months\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eORIGIN: ITALY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSushi Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients to make 30 pieces \u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e5 sheets nori\u003c\/li\u003e\n\u003cli\u003e2 cups sushi rice, recipe follows\u003c\/li\u003e\n\u003cli\u003e2 ounces sushi-grade tuna, cut into1\/4 by 1\/2 by 3-inch strips\u003c\/li\u003e\n\u003cli\u003e2 ounces sushi-grade salmon, cut into1\/4 by 1\/2 by 3-inch strips\u003c\/li\u003e\n\u003cli\u003e1 hot house cucumber, julienne\u003c\/li\u003e\n\u003cli\u003e1 carrot, peeled and julienne\u003c\/li\u003e\n\u003cli\u003e1\/2 avocado, thinly sliced\u003c\/li\u003e\n\u003cli\u003eSushi Rice:\u003c\/li\u003e\n\u003cli\u003e5 cups short-grain sushi rice\u003c\/li\u003e\n\u003cli\u003e6 cups water\u003c\/li\u003e\n\u003cli\u003e1\/2 cup rice vinegar\u003c\/li\u003e\n\u003cli\u003e2 tablespoons sugar\u003c\/li\u003e\n\u003cli\u003e1 teaspoon salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDirections\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003ePlace a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet about 1-inch from the edge of the mat closest to you and leave some of the bamboo mat exposed on either side of the nori sheet. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori. Be sure to leave a 3\/4-inch strip of nori uncovered on the far side. Place tuna strips and some julienne vegetable, cucumber or avocado along the center of the rice. Be careful not to overfill the nori. Place your fingertips over the fillings to hold them in place. Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you. Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm. Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3\/4-inch strip of nori, rice-free, exposed. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm. Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces. Repeat this process with the salmon and various fillings, nori and rice.\u003cbr\u003e\u003cbr\u003eSushi Rice:\u003cbr\u003eRinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid. Bring the water to a boil over medium heat. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid. Remove the rice from the heat and remove the lid (the water should no longer be visible). Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. Keep the rice covered with damp paper towels or napkin until the rice is ready to use.\u003c\/p\u003e","published_at":"2016-05-30T16:39:00+05:30","created_at":"2016-05-31T10:54:24+05:30","vendor":"Riso Scotti","type":"Rice","tags":["Hakumaki","Rice","Sushi"],"price":1300,"price_min":1300,"price_max":1300,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":21079262339,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":false,"name":"Riso Scotti - Hakumaki Sushi Rice - 500g","public_title":null,"options":["Default Title"],"price":1300,"weight":500,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/AS-11-Hakumaki-Sushi-Rice.jpg?v=1466409567"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/AS-11-Hakumaki-Sushi-Rice.jpg?v=1466409567","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e500g\u003c\/p\u003e\n\u003cp\u003eRound and very little grains, rich in amid. With the rice for sushi you can prepare your favourite dishes in a perfect Japanese style.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eShelf life: 24 Months\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eORIGIN: ITALY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSushi Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients to make 30 pieces \u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e5 sheets nori\u003c\/li\u003e\n\u003cli\u003e2 cups sushi rice, recipe follows\u003c\/li\u003e\n\u003cli\u003e2 ounces sushi-grade tuna, cut into1\/4 by 1\/2 by 3-inch strips\u003c\/li\u003e\n\u003cli\u003e2 ounces sushi-grade salmon, cut into1\/4 by 1\/2 by 3-inch strips\u003c\/li\u003e\n\u003cli\u003e1 hot house cucumber, julienne\u003c\/li\u003e\n\u003cli\u003e1 carrot, peeled and julienne\u003c\/li\u003e\n\u003cli\u003e1\/2 avocado, thinly sliced\u003c\/li\u003e\n\u003cli\u003eSushi Rice:\u003c\/li\u003e\n\u003cli\u003e5 cups short-grain sushi rice\u003c\/li\u003e\n\u003cli\u003e6 cups water\u003c\/li\u003e\n\u003cli\u003e1\/2 cup rice vinegar\u003c\/li\u003e\n\u003cli\u003e2 tablespoons sugar\u003c\/li\u003e\n\u003cli\u003e1 teaspoon salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDirections\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003ePlace a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet about 1-inch from the edge of the mat closest to you and leave some of the bamboo mat exposed on either side of the nori sheet. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori. Be sure to leave a 3\/4-inch strip of nori uncovered on the far side. Place tuna strips and some julienne vegetable, cucumber or avocado along the center of the rice. Be careful not to overfill the nori. Place your fingertips over the fillings to hold them in place. Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you. Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm. Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3\/4-inch strip of nori, rice-free, exposed. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm. Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces. Repeat this process with the salmon and various fillings, nori and rice.\u003cbr\u003e\u003cbr\u003eSushi Rice:\u003cbr\u003eRinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid. Bring the water to a boil over medium heat. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid. Remove the rice from the heat and remove the lid (the water should no longer be visible). Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. Keep the rice covered with damp paper towels or napkin until the rice is ready to use.\u003c\/p\u003e"}

Riso Scotti - Hakumaki Sushi Rice - 500g

Product Description
QAR 13.00
Maximum quantity available reached.

500g

Round and very little grains, rich in amid. With the rice for sushi you can prepare your favourite dishes in a perfect Japanese style.

Shelf life: 24 Months
ORIGIN: ITALY

Suggested recipe:

Sushi Rolls

Ingredients to make 30 pieces 

  • 5 sheets nori
  • 2 cups sushi rice, recipe follows
  • 2 ounces sushi-grade tuna, cut into1/4 by 1/2 by 3-inch strips
  • 2 ounces sushi-grade salmon, cut into1/4 by 1/2 by 3-inch strips
  • 1 hot house cucumber, julienne
  • 1 carrot, peeled and julienne
  • 1/2 avocado, thinly sliced
  • Sushi Rice:
  • 5 cups short-grain sushi rice
  • 6 cups water
  • 1/2 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

Directions

Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet about 1-inch from the edge of the mat closest to you and leave some of the bamboo mat exposed on either side of the nori sheet. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori. Be sure to leave a 3/4-inch strip of nori uncovered on the far side. Place tuna strips and some julienne vegetable, cucumber or avocado along the center of the rice. Be careful not to overfill the nori. Place your fingertips over the fillings to hold them in place. Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you. Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm. Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3/4-inch strip of nori, rice-free, exposed. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm. Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces. Repeat this process with the salmon and various fillings, nori and rice.

Sushi Rice:
Rinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid. Bring the water to a boil over medium heat. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid. Remove the rice from the heat and remove the lid (the water should no longer be visible). Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. Keep the rice covered with damp paper towels or napkin until the rice is ready to use.

Vendor: Riso Scotti

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