Rice Selenio - Sushi and Risotto rice

Rice Selenio - Sushi and Risotto rice

The Selenio "Arrisu" sushi rice comes from the rice fields of Campidano and is a pure Italian variety that was added to the national register in 1987. The preservation of varietal purity is guaranteed by the Ente Nazionale Risi (agrifood sector body charged with Italian rice safeguard and promotion)

It belongs to the European category of "round" rice varieties and, in addition to its characteristic shape, is characterised by a crystalline colour and a small grain size. It is the most commonly grown "round" or "primal" rice in Italy for several reasons.


Some of them are undoubtedly the quality and the nutritional and organoleptic aspects, but there are also outstanding reasons for the production yields and the agronomic characteristics.


This prized, non-aromatic rice variety with an early growth cycle and round profile becomes sticky when cooked and the kernel of the grain remains soft. These particular characteristics have made Selenio the perfect rice for sushi and other typical Far Eastern dishes, but it is also ideal for soups, timbales, supplì and desserts.


Selenio, the Italian sushi rice, is nutritionally excellent, rich in fibre and mineral salts, and also low in amylose, a type of starch that is digested slowly by the body without causing excessive blood sugar spikes.

  • Meet the producer - Su Mori

    Sometimes things are born even before they take shape.


    This is what happened with the Su Mori project, an agricultural and processing project founded in San Gavino Monreale, in the fertile plain of Medio Campidano in Sardinia.


    Su Mori was officially born in 2018, but took shape some time before, when the three of partners, then still children, played in the wheat fields and rice paddies of the family farm, surrounded by nature, the colours and scents of our beautiful island. Of course, they could not yet have guessed that this bond, this carefree time together, would lead to them joining forces to bring a dream into being: the Su Mori artisanal mill.


    Each of them initially took a different path: Francesco, after studying architecture, dedicated himself to the family farm; Marco took the path of business management in the world of tourism; Samuele used his knowledge of computer programming. They were joined by Georgia, a communications expert with a great passion for the products and traditions of the region. Together they returned to these fields determined to create a venture for processing wheat, rice and barley, the very same crops that are grown on their farm and for which the territory has always been suited.


    Thus, the cereals they produce are grown with respect for the best agricultural practices, tradition and with the right amount of innovation. In an handcraft process, the grains are hulled and ground into flours and semolina in the mill. These products are the soul of our Sardinian and Italian recipes, the substance of the country's great culinary tradition.


    "Su Mori" means just that in Sardinian Campidanese: the path, usually a country lane; for the people at Su Mori, it is the path that has led them here and that they have followed with their mill.

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