Organic Brown Sushi Rice 500g
Organic Brown Sushi Rice 500g
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Brown sushi rice has the characteristic round, short grain of Japanese sushi rice — sticky enough to hold together when pressed into rolls or onigiri — but retains the full bran layer for a more nutritious, nuttier whole-grain eating experience. These certified organic brown sushi rice from Just Natural Organic provide significantly more fibre, magnesium, and B vitamins than white sushi rice, while maintaining the essential cohesive texture needed for sushi.
Brown sushi rice takes longer to cook than white and doesn't stick as readily, but with the right technique produces excellent homemade sushi with far greater nutritional value.
Certified organic by the Soil Association. Plastic-free, home-compostable packaging. Available in 500g.
Use in homemade sushi rolls (maki, temaki), onigiri (rice balls), Japanese rice bowls (donburi), and as an everyday accompaniment. Rinse well. Cook 1:1.5 ratio for 35–40 minutes. Season with rice vinegar, sugar, and salt while warm for sushi use.
Recipe idea — Brown Rice Maki Rolls: Cook 300g brown sushi rice, season with 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt while warm. Allow to cool to room temperature. Lay a nori sheet on a bamboo mat, spread rice in a thin layer leaving 2cm at the top. Add strips of cucumber, avocado, and smoked salmon (or tofu). Roll tightly, wet the edge to seal, and cut into 6–8 pieces with a wet knife. Serve with tamari, pickled ginger, and wasabi.
| Nutritional Values per 100g (dry) | |
|---|---|
| Energy | 1491 kJ / 354 kcal |
| Fat | 2.7g |
| Of Which Saturates | 0.6g |
| Carbohydrates | 74g |
| Of Which Sugars | 0.5g |
| Fibre | 3.5g |
| Protein | 7.5g |
| Salt | 0g |
Key nutrients: Fibre, magnesium, manganese, B vitamins. Higher nutritional value than white sushi rice while retaining essential short-grain stickiness.
Ingredients: Organic Brown Sushi Rice.
FAQs
Is brown sushi rice as sticky as white sushi rice?
Not quite — the bran layer slightly reduces stickiness compared to white sushi rice. For best results, use a slightly higher water ratio (1:1.75 rather than 1:1.5) and allow the rice to rest longer after cooking. It will hold together well enough for most sushi applications.
Is rice gluten-free?
Yes — all rice is naturally gluten-free.
Do I need a rice cooker?
No — brown sushi rice cooks well on the hob. Bring to the boil, reduce to the lowest heat, cover tightly, and cook undisturbed for 35–40 minutes. Rest 10 minutes before seasoning.
