This wholegrain Japanese-style short grain rice is full of nourishing plant-based goodness, including dietary fibre. Cultivated for its ‘sticky texture’ it’s ideal for traditional sushi rolls or balls. The nutty flavour and chewy texture of brown sushi rice is also great in salads and other Asian inspired dishes.
Rinse under running water then drain. Add 2 cups of water to every cup of rice and bring to the boil in an uncovered pot. With the lid on, reduce heat to simmer for 20 minutes. Turn off heat and let stand for 10-15 minutes.