SUSHI RICE” is a short-grain rice variety which, when cooked, remains well-defined and doesn’t stick together. In Japanese Cuisine sushi is vinegar rice, usually topped with other ingredients, such as raw fish, vegetables and eggs (depending on the season), which may be assembled in a traditional or a contemporary way, creating a very different final result.


The most typical sushi are the “Chirashi-Sushi” (rice salad with scattered ingredients), the “Nighiri-Sushi” (rice balls with raw fish, typical of the region of Tokyo) and the “Maki-Sushi” ( rice roll with nori algae and various ingredients).

Cooking time

10-12 min

Shelf life

36 months

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