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Sushi Rice 10kg Yumenishiki
- 29723
Variants:
Yumenishiki is a short-grain sushi rice of the Japanese Koshihikari variety, grown in Northern Italy's mineral-rich soil under the supervision of Japanese rice farmers. The combination of Japanese know-how and Italian terroir produces a rice with natural sweetness, beautiful gloss and perfect stickiness – ideal for sushi and a wide range of Asian dishes. The large 10 kg bag ensures you always have quality rice in stock for both everyday meals and festive occasions.
Benefits of Yumenishiki sushi rice:
- Authentic Koshihikari variety – one of Japan's most popular rices for sushi.
- Grown in Northern Italy under Japanese supervision – combines Italian terroir with Japanese traditions.
- Natural sweetness and attractive sheen – gives the rice a delicate flavor and an inviting appearance.
- Perfect stickiness – easy to shape into sushi, onigiri and rice balls.
- Large 10 kg package – practical for households and restaurants that make a lot of Asian food.
Cooking instructions:
- Thoroughly rinse the rice in cold water until the water runs clear.
- Use about 1.5 cups of water per 1 cup of rice.
- Bring to a boil, reduce the heat, and simmer covered for about 20 minutes.
- Let the rice rest covered for 10 minutes before serving.
For sushi: Fold the cooked rice with a mixture of rice vinegar, sugar and a little salt – or use ready-made “Sushi Mix”.
Origin & quality behind Yukumenishiki sushiris
Yumenishiki sushi rice originates from the Japanese Koshihikari variety, which for decades has been among the most sought-after rices in Japan. To combine Japanese rice-cultivation know-how with Europe's climate, the variety is grown in Northern Italy, where mineral-rich soil and optimal growing conditions ensure consistent quality. Production takes place under the close supervision of Japanese rice growers, resulting in a rice that meets the high standards demanded by Japanese cuisine.
Uses & inspiration for sushi rice
Yumenishiki rice is primarily ideal for sushi, where the right stickiness makes it easy to shape maki, nigiri and onigiri. It can also be used as a base in Japanese dishes such as donburi, katsu curry or as a side for grilled dishes and stir-fries. With its mild sweetness and full-bodied texture, it also works well in fusion dishes when you want a more authentic Japanese rice experience.
What makes Yumenishiki rice especially suitable for sushi?
Yumenishiki is a short-grain Koshihikari rice with the right combination of gloss, slight sweetness and stickiness, which makes it easy to shape into nigiri, maki and onigiri.
Can I use this rice for dishes other than sushi?
Yes, the rice is versatile and suitable for Japanese dishes like donburi, katsu curry and rice bowls – or as a side in Asian meals.
How do I cook the rice so it gets the right consistency?
Rinse the rice thoroughly, use 1.5 cups of water per 1 cup of rice, simmer them covered and let rest for 10 minutes. For sushi, fold the finished rice with rice vinegar, sugar and a little salt.
kr 499.00
Tax included
Product specifications
Data sheet
- Country of origin
- Italy
- Torvehallerne store warehouse (pcs)
- 0
- Hovedlager Roholmsvej (stk)
- 19
- Nørrevoldgade store warehouse (pcs)
- 4
- Godthåbsvej store warehouse (pcs)
- 1
- Amagerbrogade store warehouse (pcs)
- 0
- Lyngby butikslager (stk)
- 0
- Butik OBG
- 0
- Brands
- Yumenishiki
- Package
- 1,000000
- Storage
- Tørt, undgå direkte sollys.
- Net weight
- 10
- Gross weight (g)
- 10100
- Width (mm)
- 320
- Height (mm)
- 60
- Length (mm)
- 460
Nutritional content
- Nutritional information per g/ml
- 100
- Energy (kJ-kcal)
- 1464-345
- Carbohydrate (g)
- 77
- Protein (g)
- 5,7
Ingredients
Ingredienser: Rundkorn ris.
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Yumenishiki is a short-grain sushi rice of the Japanese Koshihikari variety, grown in Northern Italy's mineral-rich soil under the supervision of Japanese rice farmers. The combination of Japanese know-how and Italian terroir produces a rice with natural sweetness, beautiful gloss and perfect stickiness – ideal for sushi and a wide range of Asian dishes. The large 10 kg bag ensures you always have quality rice in stock for both everyday meals and festive occasions.
Benefits of Yumenishiki sushi rice:
- Authentic Koshihikari variety – one of Japan's most popular rices for sushi.
- Grown in Northern Italy under Japanese supervision – combines Italian terroir with Japanese traditions.
- Natural sweetness and attractive sheen – gives the rice a delicate flavor and an inviting appearance.
- Perfect stickiness – easy to shape into sushi, onigiri and rice balls.
- Large 10 kg package – practical for households and restaurants that make a lot of Asian food.
Cooking instructions:
- Thoroughly rinse the rice in cold water until the water runs clear.
- Use about 1.5 cups of water per 1 cup of rice.
- Bring to a boil, reduce the heat, and simmer covered for about 20 minutes.
- Let the rice rest covered for 10 minutes before serving.
For sushi: Fold the cooked rice with a mixture of rice vinegar, sugar and a little salt – or use ready-made “Sushi Mix”.
Origin & quality behind Yukumenishiki sushiris
Yumenishiki sushi rice originates from the Japanese Koshihikari variety, which for decades has been among the most sought-after rices in Japan. To combine Japanese rice-cultivation know-how with Europe's climate, the variety is grown in Northern Italy, where mineral-rich soil and optimal growing conditions ensure consistent quality. Production takes place under the close supervision of Japanese rice growers, resulting in a rice that meets the high standards demanded by Japanese cuisine.
Uses & inspiration for sushi rice
Yumenishiki rice is primarily ideal for sushi, where the right stickiness makes it easy to shape maki, nigiri and onigiri. It can also be used as a base in Japanese dishes such as donburi, katsu curry or as a side for grilled dishes and stir-fries. With its mild sweetness and full-bodied texture, it also works well in fusion dishes when you want a more authentic Japanese rice experience.
What makes Yumenishiki rice especially suitable for sushi?
Yumenishiki is a short-grain Koshihikari rice with the right combination of gloss, slight sweetness and stickiness, which makes it easy to shape into nigiri, maki and onigiri.
Can I use this rice for dishes other than sushi?
Yes, the rice is versatile and suitable for Japanese dishes like donburi, katsu curry and rice bowls – or as a side in Asian meals.
How do I cook the rice so it gets the right consistency?
Rinse the rice thoroughly, use 1.5 cups of water per 1 cup of rice, simmer them covered and let rest for 10 minutes. For sushi, fold the finished rice with rice vinegar, sugar and a little salt.