Rinse rice under cold water until the water runs clear. Place one cup of water per cup of rice into a rice cooker or small pan with lid. Cook on a high for 2 minutes, then on a low heat for a further 10 minutes. Allow to cool slowly, the add sushi vinegar to taste.
Prepare sushi rolls, temaki, or Poke bowls with seaweed, avocado, sliced cucumber, carrot, fried beancurd, sesame seeds, and sriracha mayo. Serve with pickled ginger as a topping or palette cleanser. Use up leftovers by making Bibimbap or Arancini balls.
Although we do our best to minimise risk, due to the fact that we sell our products loose there is a risk of cross contamination between products.
For allergens see information in bold.
Packed in an environment that also handles cereals containing gluten, mustard, nuts, peanuts, sesame seeds, lupin, soya, milk, and sulphur dioxide.