Sushi Rice

Price :
465-495usd/MT

Description :
Broken : 5%,10%,15%,25%,100%
moisture : 14%max
Chaiky Kernel : 5%
Origin : Vietnam

Packing :
Packing: 1kg,2kg,5kg,25kg,50kgs,…
Material: PP,PE,PA,..

Japonica Round Rice, also known as Sushi Rice or Japanese Rice, is a high-quality, short-grain rice that originated in Japan. The rice has a round, pearly white, smooth, delicate, and less broken appearance. Because of its high amylopectin content and many other substances such as glucose, lipids, proteins, sugars, and minerals, Japonica has a higher adhesion than different types of rice. When cooked, the rice is very flexible, white, soft, has a strong rice flavor, a naturally sweet aroma, and is high in nutrients; suitable for daily meals and dishes such as sushi, bento,...

- Broken: 5% max

- Moisture: 14% max

- Foreign matters: 0.1% max

- Chalky kernel: 3% max

- Damaged kernel: 0.5% max

- Yellow kernel: 1% max

- Red & red streak kernel: 0.8% max

- Paddy grain: 2 grains/kg max

- Average length of grain: 5.0mm

- Polished with/without oil

* Packing: 5-50kg PP bag/ 1-5kg PA bag/ 5-50kg BOPP bag

* Lead time: 8-14 days

* Loading:

Packing 500 gr/ 1 kg/2kg/5kg: 25 tons per 1x20ft

Packing 10-50 kgs: 26.5-27.5 tons/ 20ft

Packing in Jumpo: 20 tons /20ft

Fumigation: 7 days

* Payment: T/T or L/C

Japonica is super premium short grain rice, which is characterized by its unique stickiness, tender texture, sweet flavor and natural aroma. It is perfect for Oriental and traditional Japanese dishes.

Nutrition Values:
Serving size : 100g (0.25 Cup)
Amount Per Serving Calories (kcal) 352
Calories from fat (kcal) ; 0
% Daily value (*)
Total Fat : 0.13g 0.13%
Saturated Fat ; 0.g 0%
Cholesterol : 0mg 0%
Sodium : 6.8mg 0%
Total Carbohydrate : 81.6%
Protein : 5.7%
Vitamin B1 1% Vitamin B3 0%
Dietary Fiber : 9%
Calcium ; 4.9mg Iron 0.33mg

Cooking Instrcutions
Prepare:
1 cup of Sushi Rice
1 cup of water
1 tbsp. of salt/oil/butter (optional)

Stove Top:
Rinse rice 2 or 4 times till water is clear to remove extra starch.
Bring 300ml (1.2 cup) of water to a vigorous boil in a saucepan that has a tight fitting lid.
Add 250ml (1 cup) of rice & stir. Salt or butter/oil to taste (Optional Flavors).
Cover the saucepan & reduce heat to a low simmer for 15 minutes until water is absorbed completely.
Remove from heat and steam for 15 minutes. Fluff lightly and serve.

Microwave:
Rinse rice 2 or 4 times till water is clear to remove extra starch.
Place 250ml (1 cup) of water in a large heatproof microwave-safe casserole dish. Bring to boil.
Add 300ml (1.2 cup) of rice & stir. Salt or butter/oil to taste (Optional Flavors).
Cover, and microwave on high power 5 minutes, then reduce to low for more 10 minutes.
Turn off heat and steam for 5 minutes. Fluff lightly and serve
Note: Microwave ovens vary, actual cooking time may vary from those suggested above

Japonica Be produced from Japanese rice variety.
Characteristics: purebred rice, fragrant, sweet, elastic, a lot of protein and Vitamin B1, cooking time is from 10 to 20 minutes.

SPECIFICATION OF JAPONICA RICE 5% BROKEN ( SUSHI RICE)
- Broken (% max): 5%

- Moisture (% max): 14%

- Foreign matter (% max): 0.05%

- Chalky kernel (% max): 2.0%

- Damaged kernel (% max): 0.4%

- Red & red streak kernel (% max): 0.2%

- Yellow kernel (% max): 0.2%

- Paddy grains/ kg max: 1 grain max

- Average length of grain (mm): 5mm max

- Milling degree: Well milled, Double polish, Sortex

- Crop the latest.

* Packing: 1-5kg PA bag/ 5-50kg BOPP bag/ 5-50kg PP bag/ 1-8kg Vacuum bag

* Loading: 25-26MTS/ 20FT

* Payment: T/T or L/C

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We are exporting Vietnamese rice such as Long white rice, Jasmine white rice, Japonica Medium rice, Fragrant white Rice, Medium grain rice, KDM fragrant rice,â?¦ to almost countries in the world: such as Malaysia, Indonesia, Hongkong, Singapore, Philippines, United State of America. Due to intense pressure and competition on price of quality rice from Thailand, India, Pakistan, the company has aggressively expanded its market to South Africa, Nepal, Bangladesh, Egypt, Haiti, New Zealand, Australia, Germany, Poland, Czech Republic, Israel, Switzerland, Portugal, Russia.

This is Kelvin from Vilaconic JSC. Vietnam
If you have demand on rice, spices, coffee,... please contact me!
Hope to hear from you soon!

Japonica rice is a type of Japanese short rice, sometimes called Sushi rice. Japonica rice has some characteristics such as: round, regular, smooth, white, delicate aroma.

When cooked on white and flexible rice, easy to eat. Even when cooled, the rice grain still retains its inherent taste. Therefore, Japonica can be used for daily meals as well as making sushi - the most favourite cusine around the world.

SPECIFICATION:

- Broken: 5% Max

- Moisture: 14% Max

- Chalky Kernels: 3.0% Max

- Foreign Matter: 0.1% Max

- Yellow Kernels: 0.5% Max

- Damaged Kernel: 0.5% Max

- Red And Streaked Kernels: 0.5% Max

-Paddy per Kg: 2.0 Grain Maximum

-Average length of grain: 5.0mm Min

- Milling Degree: Well Milled & Double Polished

- Insect: Nil after fumigation

- Rodents: No presence even particles of rodents

Crop: Newcrop

SUNRISE INS is a leading company in the field of export and import of rice in Vietnam. With many years of experience, SUNRISE INS has been building a Vietnam rice brand of high quality, meeting the most stringent requirements in terms of quality from the market such as Europe, America, Japan, Dubai, Africa... with product lines such as:
1. Long grain white Rice 5% broken, 10% broken,15% broken, 25% broken and 100% broken ( 504 rice)
2. Jasmine Rice (Milagrosa rice)
3. Japonica Rice ( Short-grain white rice or calrose rice)
4. Glutinous rice 5% broken, 10% broken
5. KDM Rice KDM Rice
6. OM 4900 rice ( Fragrant rice)
7. Parboild rice
8. OM 5451 rice
9. Nang Hoa rice
10. Medium white rice
11. Super medium white rice

Calrose rice/ Japonica rice is originated from Japan, round rice grain, regular, firm, white with a gentle and delicate aroma.

After cooked white rice, plasticity, the rice grain retains its plasticity when cooled, is a type of rice that provides high nutrients and helps to cool and cool the liver.

How to cook: After washing, rice should not be cooked immediately, soaked in water for 20-30 minutes to make the rice expanded, cooked evenly and not loose, the shape is not beautiful. In addition, for the rice to bloom faster and better, shortening the time, you can use warm water soaked for 10-15 minutes. After soaking, cook for about 30-45 minutes.

Storage: Store in cool, dry place, away from high temperature