Sushi Rice 1kg

haruka sushi rice

The ideal rice, round, firm and just sticky enough to make sushi

€5.50

Tax included

(€5.50 Kg)

Quantity

Shortest available BBD 06/30/2026

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To make good sushi, you need a special rice that is just sticky and firm enough to have a good texture and hold. Taste is also something important to consider.

Haruka rice is a round japonica rice, specially grown for its qualities that perfectly meet the requirements of making quality sushi. This rice can be used to make sushi maki or nigiri but can also be used in all types of Japanese dishes containing rice.

Once the rice is cooked, while it is still hot, it will need to be seasoned with a mixture of salt rice vinegar and sugar.

Grown in Italy, this Japanese strain benefits from an optimal climate and soil for the development of its qualities. The rice is packaged in two 500g bags for ease of use and storage.

Brand Haruka

Reference 3741

In stock 25 Items

Shortest available BBD 06/30/2026

Data sheet

Origin: Italy
Packaging: 1kg
Storage: A conserver dans un récipient hermétique
Store in a cool, dry place away from light
Shelf life after opening: To be consumed quickly after opening
How to store after opening: Keep away from humidity

Nutrition facts / 100 g

Energy kcal	345 Kcal
	1458
Fat	0.6 g
Saturates	0.4 g
Carbohydrate	76.3 g
Sugars	0.1 g
Protein	1.3 g
Salt	0.36 g

Ingredients

Japonica round rice.

Cooking Haruka Sushi Rice:

To prepare approximately 1.2Kg of cooked rice, use 500g of rice for 750ml of water

In a saucepan, pour the rice and then bring the water to a boil. Then reduce the heat.
Let it simmer, covering the pan, for 20mn or until the water is completely absorbed.
Remove the pan from the heat and leave the rice to rest for 10mn.

Note:

If using an electric pressure cooker, put 500g of rice and 750ml of water and follow the instructions given by the manufacturer.
Think of washing the rice well before cooking. Rinse with clear water 3 or 4 times, draining the water (which will be quite white) each time.
After washing, feel free to let the rice rest for 20 to 30mn in clear, cool water. This will greatly improve the cooking of the rice.

Sushi rice:

Use about 150 ml of sushi vinegar for 1.2kg of cooked rice.

Stir the rice while it is hot, being careful not to crush it.