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Misori Calrose Rice Sushi Rice Premium Quality 1kg
Misori Calrose Rice Sushi Rice Premium Quality 1kg
- Premium quality Calrose short-grain rice, specifically milled for traditional sushi preparation.
- Develops a desirable sticky consistency when cooked, essential for precise rolling and shaping.
- Possesses a mild, slightly sweet flavor profile that readily absorbs rice seasoning and additions.
- Conveniently packaged in a 1kg size, suitable for home cooking and smaller culinary projects.
Unleash the flavor of Japan & Korea: Misori Calrose Rice Sushi Rice Premium Quality 1kg!
The Superior Calrose Grain
Misori Calrose Rice is a premium quality, medium-grain variety specifically selected for authentic Japanese cuisine, especially sushi. The Calrose strain is renowned for its unique ability to absorb moisture during cooking while maintaining a slightly chewy texture. This crucial characteristic ensures the rice grains stick together perfectly, providing the necessary moldable consistency and structure essential for high-quality maki rolls and nigiri.Ideal Stickiness and Subtle Sweetness
When cooked properly, Misori Calrose Rice develops a characteristic mild, clean, and subtle sweetness that complements traditional sushi ingredients like nori and vinegar seasoning. Its flavor profile is neutral yet rich, allowing the delicate tastes of fish and fillings to shine. Crucially, the premium processing guarantees a consistent, sticky texture (mochi-mochi) without becoming mushy, which is the hallmark of professional-grade sushi rice.How to Enjoy
For optimal results, rinse the rice thoroughly in cold water until the water runs clear. Use a 1:1.2 rice-to-water ratio (e.g., 1 cup rice to 1.2 cups water). Cook in a rice cooker or covered pot, then let it steam undisturbed for 10 minutes. Transfer the cooked rice to a bowl, season immediately with sushi vinegar (rice vinegar, sugar, salt mixture), and fan rapidly while mixing to achieve the perfect glossy finish and temperature required for rolling perfect sushi.Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 11.08.2027
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. The product description was created using AI tools and was carefully reviewed and approved by our editorial team before publication. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 1443KJ/345kcal |
| Fat - of which saturated |
1.7g 0.3g |
| Corbohydrate - of which sugar |
82g 0.6g |
| Protein | 5g |
| Natrium (Salt) | 0g |
round grain rice 100%
Details & Importer
Manufacturer: Misori
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Frequently asked questions
How many times should I rinse the rice before cooking for optimal texture?
Rinse the rice 3 to 5 times, or until the water runs mostly clear, to remove excess starch.
What is the key difference in cooking this rice in a traditional pot versus a specialized rice cooker?
A rice cooker provides precise temperature control and automatic steaming time for consistency, while a pot requires careful monitoring of heat and timing to prevent scorching.
What is the standard ratio of rice vinegar mixture (seasoning) needed for 1 cup of uncooked Misori Calrose rice?
For 1 cup of dry rice, a general guideline is 2 tablespoons of pre-mixed sushi seasoning (rice vinegar, sugar, salt), adjusted to taste after mixing.
What is the ideal water-to-rice ratio for achieving the signature sticky texture of sushi rice?
Use a 1:1 ratio of water to rice (by volume) for 1 to 2 cups of rice. If cooking larger batches, reduce the water slightly to 0.95:1 to avoid overly soft grains.
How does Misori Calrose rice compare to standard Japanese short-grain rice (like Koshihikari) in terms of stickiness and suitability for nigiri?
Misori Calrose provides excellent stickiness and plumpness suitable for sushi rolls, but Koshihikari typically offers a finer, slightly firmer grain structure preferred by traditionalists for perfect nigiri shape retention.
