The short grain Selenio rice variety used for Organic Brown Sushi Rice has characteristics very similar to the Japonica rice that is used to make sushi in Japan. This is a brown risotto rice that can also be used for making perfect paellas. It is organically grown in the Piemonte region of northwest Italy, an area also renowned for the cultivation of risotto rice by father and son producers Giorgio and Antonio Tinarelli.
Brown short-grain rice works equally well in Italian risottos as Japanese sushi, the rough texture of the brown rice helps it to absorb flavours. Try rolling into seaweed wraps with avocado and asian vegetables, or add wild mushrooms for a tasty risotto.
To cook: Wash 1 cup (250g) of Sushi Brown Rice in cold water and drain. Transfer to a saucepan with 2 cups (540ml) of cold water. Leave to soak for 30 minutes. Bring to the boil. Cover and lower the heat to simmer for 40 minutes or until all the water has been absorbed. Remove from heat and leave, covered, for 10 minutes. Or have a look at our article