Yummy Nishiki rice is the perfect rice for your sushi, fried rice and rice cakes. Create delicious delicacies with this brand of premium grade rice and please your family today.
“Without rice, even the cleverest housewife can’t cook”, says an old Asian proverb. It’s quite true you know especially if you’re a Filipino. Cooking doesn’t seem to make much sense if there’s no rice to eat food with. Have you ever tried eating Adobo, Kare-kare, Sinigang, Inihaw and other Filipino viands without rice? The meal does not feel satisfying no matter how much you’ve eaten does it? The truth is we cannot do away with eating rice. It is our staple food and our energizer. With it we feel strong, healthy and oh so satisfied. So go ahead and don’t skip rice, even psychologists and doctors recommend eating our staple food to keep our health in great condition.
The Nishiki Rice is perfect for all your eating and cooking purposes
Nishiki Rice product description
Nishiki Rice traces its origins from Japan. There, the people use Nishiki rice to make delicious sushi and sake. Today, it is grown and sold all over the world as ingredient to many mouth watering delicacies.
Nishiki rice grains are slightly longer than short grain rice. It is often referred to as “king of rice” for the reason that it proves to be the best ingredient when making sake. Nishiki rice is very easy to cook and every grain is soft, light and fresh. Opening a pack of Nishiki rice, you’ll notice that is already very clean and does not need washing, it’s ready to cook with water, isn’t that something to love?
Nishiki rice Nutrient Facts
Servings 1 ½ cup cooked
Calories 150 Sodium 0 mg
Total Fat 0 g Potassium 0 mg
Saturated 0 g Total Carbs 33 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 3 g
Cholesterol 0 mg
Vitamin A 0% Calcium 0%
Vitamin C 0% Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nishiki Rice is indeed the “king of rice”
Nishiki Rice Product Review
Most people who make sake prefer the Nishiki rice for it produces a more flavorful taste. Drinking it is so much pleasurable especially with your favorite Japanese cuisines. Speaking of Japanese cuisines, sushi is perfect when Nishiki rice is used. It is sticky so it is ideal when you shape your sushi plus the taste and consistency is far better than other rice brands. It is light, fresh and there’s a slight taste of sweetness to it that makes sushi so delicious. A lot of people would agree that this is the best brand of rice for making sushi and we recommend you try it, you will want none other.
Nishiki rice recipes
Enjoy savory dishes with the Nishiki rice. This brand of rice is a bit sticky and blends well with all flavors of food and food ingredients.
1. Sushi using Nishiki Rice
3 cups Nishiki rice
4 cups water
1/3 cup rice vinegar
3 Tbsp sugar
1 tsp salt
Nishiki Rice Cooking directions
The ratio of rice to water is one and a half cups rice is to two cups of water. This specifically is an ideal proportion when it comes to Nishiki rice. When cooked in a rice cooker, there isn’t really much to be done but when cooked in a regular pot, you’ll have to adjust the heat, lowering it to minimum when the water has dried out. You’ll know the Nishiki rice is cooked when it’s all soft and the grains have little cracks in the middle.
To make sushi vinegar (sushi-zu):
Mix rice vinegar, sugar, and salt in a pan. Dissolve sugar on low heat and heat with constant mixing. Let cool and set aside.
Spread the hot steamed rice into a large plate. Sprinkle the vinegar mixture over the rice and fold the rice by the shamoji or rice spatula promptly. Be careful though not to mash the rice. It will be great if you can use a fan to cool and remove extra moisture off the rice. Mix continuously while using the fan. The result will be a shiny looking mixture which is great. Makes 4-6 servings.
Shape your sushi in small circles or squares using a sushi mat. Enjoy.
2. Chicken Fried Rice
4 cups cold cooked Nishiki rice
2 teaspoons canola oil
1 egg, lightly scrambled
1 & 1/2 cups diced boneless, skinless chicken breast, leftover chicken will be fine as long as it’s boneless
2 scallions, thinly sliced
1 6-ounce can sliced mushrooms (optional)
1 teaspoon sesame oil
2 teaspoons of oyster sauce
3 teaspoons soy sauce
Directions for cooking:
1. Heat a wok or deep frying pan using high heat.
2. Pour in the oil and add in the egg. Let it stay there untouched for 10 seconds then stir-fry to break up the egg into large pieces.
3. Mix in the chicken, and stir until the meat is white on all sides. After that, add the scallions and mushrooms and mix well cooking it for 2 minutes more.
4. Break up the cold cooked Nishiki rice, and stir into the wok. For 2 minutes more, stir frequently. Now, add the sesame oil, the oyster sauce and soy sauce. Continuously stir until well combined. Serve hot, it’s delicious.
3. Rice Pudding with Nishiki rice
1/3 cup Nishiki rice
2 1/2 cups whole milk
Pinch of salt
1/4 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/3 cup raisins
Directions for cooking:
1 Mix the milk, Nishiki rice and salt to a boil over high heat using a medium-sized, heavy-bottomed pan. Reduce the heat to low after and simmer until the rice is tender, takes about 20-25 minutes. Stir it frequently to prevent the rice from sticking to the bottom of the pan.
2 In a separate mixing bowl, whisk together egg and brown sugar. Add a half cup of the hot rice mixture to the egg mixture a tablespoon at a time while vigorously whisking.
3 Bring the egg mixture back into the saucepan of rice and milk and stir on low heat for 10 minutes until thickened. Do not have the mixture come to a boil at this point.
4. Mix in the vanilla. Remove from heat and mix in the raisins and cinnamon. Enjoy.
Buy your Nishiki rice here for easy shopping. Create delicious delicacies with this brand of rice just like those sold in sushi bars and Asian restaurants. Nishiki rice is the best sticky rice so don’t settle for anything else.