Meishi Short Grained Sticky Rice

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Description

With Meishi, Chenab takes you on a journey through the Orient by bringing you authentic ingredients for Cuisines from China, Thailand, Vietnam, Japan, Indonesia, and Malaysia. Great for traditional Asian recipes made in professional or home kitchens. Meishi offers you a Short grained Japonica Rice varietal, known as sticky rice. This rice can be used for rice dishes such as an accompaniment to Oriental curries and also will serve as Sushi rice. WHAT IS SUSHI RICE? Sushi means “sour-tasting” in Japanese. Contrary to popular belief, this term refers to rice and not fish. Sushi rice is traditionally Japanese short-grain rice and differs from other types of rice grains due to its sticky consistency. Short Grain Rice is perfect for recipes that require compact and sticky rice. In contrast to long-grain rice such as fluffy Jasmine Rice, short-grain rice contains more starch, which is released while cooking and helps to create a firm consistency. This rice is specially designed for making Asian recipes like sushi and onigiri so that it is easier to roll and eat with utensils like chopsticks. If you know How to Make Sushi Rice, then you can enjoy a Japanese favorite at home! Simply cook short-grain rice, vinegar, and sugar to make this fluffy and sticky rice. Use this easy recipe to make the best sushi rolls and poke bowls, or as a quick side at home any night of the week.

Meishi Short-grained Sticky Rice has a glutinous texture which makes it perfect for picking up with chopsticks, molding it into sushi, and even pairing it with your favorite Japanese curry dish.
Meishi Short grained Sticky Rice is naturally gluten-free rice and can be used in all types of Japanese cuisine such as Nigiri, Sashimi, and Maki, or with Japanese rice balls like Onigiri and much more. For traditional flavors, roll up sushi-grade tuna, vegetables and avocado for Sushi from Authentic Grains or if you’d like to start more simply, make a Vegetarian Sushi Roll.
Keep in a cool and dry place in an airtight container.
You can avoid the sushi price tag and enjoy a delicious Japanese dinner at home. And, have fun doing it!
Meishi Short-grained Sticky Rice has zero preservatives or additives and is low in fat, cholesterol, and sodium.

Cooking Ratio: The ideal ratio for cooking short grain rice is 1½ :1, meaning 1½ cups of water per each 1 cup of rice. It can be cooked over the stove, in the microwave, in a slow cooker, rice cooker or Instant Pot.

Cooking Methods:

Electric cookers:

Rinse rice thoroughly to remove the starch Add an equal quantity (1:1) of water to the rice.
Soak for 30-45 minutes.
Cook while always keeping the rice under the water level.
Gently fluff and serve.

Pan:

Rinse rice thoroughly to remove the starch.
Soak the rice in equal quantity water for 60 min.
Add an additional one-fifth cup of water for every cup of rice.
With the lid on, cook on a low flame until it starts boiling.
When it begins to boil, take off the lid and leave it on a high flame until the water evaporates from the surface (appx. 5 min.)
Gently fluff the rice and serve.

Making the perfect sushi rice recipe is relatively easy and only requires a few simple ingredients:

1) Rice : Short-grain sticky Japanese rice is the best to use as it has a higher starch content than longer grain varieties.

2) Water: Regular tap water will work just fine, but filtered water is even better.

3) Rice Vinegar: Do not substitute this for any other type of vinegar or even rice wine vinegar. It will taste drastically different!

4) White sugar: Regular white sugar is the best to use and it is not recommended to substitute it for any other type of sugar.

5) Oil: Vegetable or avocado oil is recommended here. Other oils with a strong flavor will be too overwhelming and will make it taste a bit “off.”

6) Salt: Adding salt to your dish is optional and you can add as much or as little as you would like to season it.

usage:

Use this short-grained rice with a thick chewy texture in sushi, onigiri, sauces, or curries, in okowa with vegetables, or in traditional desserts.