Ingredients List: Rice.

Allergy Advice: None.

Feature: None.

Origin: JAPAN.

Storage: Keep in a cool and dry place, away from direct sunlight.

Storage Type: Ambient.

Instructions for Use:

1. Start by washing your rice in clean water until the water is translucent.

2. To cook, use about 3 parts rice to 2.5 parts water. Bring the water to the boil, then add the rice and lower the heat until the water has evaporated. Then leave the rice to rest .

3. Once it has rested, pour the rice into a flat-bottomed container such as a bowl or saucepan. Add 3 tablespoons of kikkoman sushi seasoning to the hot rice (approx. 3 tablespoons for 360g). Stir well with a spatula to prevent the rice grains from breaking or being crushed.  

4. Next, it is essential to let the mixture cool down well and air dry. For at least 2 hours, simply cover it with a damp cloth so that it sticks well, becomes slightly shiny and is then easy to shape when making your sushi. 

5. Once your rice balls have been shaped, all you have to do is add some nice slices of fresh tuna or salmon to your sushi.