Improved method for preparing a sushi rice with an extended shelf life and sushi rice produced thereby

摘要

A method of preparing packaged rice foodstuff is disclosed, which comprises: selecting rice having an average kernel size about a predetermined minimum; removing excess starch from said rice; cooking said rice; cooling said rice without substantially altering said average kernel size; adjusting the pH of said cooled rice to form an adjusted rice mixture; curing said rice mixture for a predetermined time; and forming said rice mixture into a shape for inclusion into said packaged rice foodstuff, wherein cooking the rice is at a temperature which brings it to a boil in less than 20 minutes by decreasing the amount of rice cooked to effectuate the boiling in less than 20 minutes.