Whilst staying with my parents recently I purchased a package of “sushi rice” from a major UK supermarket. The rice was their own brand and was grown in the USA.
Without having anything to compare it to for a side by side comparison, this rice didn’t seem at all unusual when raw.
However, once cooked it seemed rather different to the rice I’m used to using for Japanese food.
I wasn’t able to take a detailed photo of the cooked grains (this image was made with an iPad) but it does give an idea of how long and thin those grains were – those that remained unbroken, anyway.
I made onigiri with a tuna soboro filling with this rice but they didn’t stick together as well as they do with other brands of rice. The taste of this rice was also rather disappointing; rather bland even with the zakkokumai.
What do you think? Do the individual grains look normal for a ‘sushi rice’?
|Sesame salad dressing||Supertaster||9||1 year 29 weeks ago|
|Authentic paella?||maki||10||1 year 30 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||1 year 33 weeks ago|
|Shiso - uses for this herb||Loretta||0||1 year 35 weeks ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||1 year 35 weeks ago|