COST

In spite of the fact that the cost of the rice in a piece of nigiri or maki sushi is a very small fraction of the total cost, when

compared to the other ingredients like fresh fish and vegetables, rice is the ingredient which defines the highest quality sushi.

1kg of raw Californian sushi rice is enough to prepare about 130 nigiri/maki sushi. The cost of premium Californian rice per piece of sushi is only about 2-3% of the total cost (depending on what type you prepare). Therefore it is worth choosing premium Californian rice to ensure success every time.

PREPARATION

An apprentice sushi chef can spend a long time learning how to make sushi rice, showing that preparing the rice is the most important act of preparing good sushi. Consistency is the key, that’s another reason why using premium quality Californian rice is so important in ensuring the best results, every time you make sushi. The ‘sticky’ characteristic of sushi rice is due to the high percentage of starch in the rice when compared to longer grain rice varieties. Whilst these other varieties lose their excess starch with a rinse in cold water, sushi rice will always remain sticky, but this is of course what is wanted!