PROBLEM TO BE SOLVED: To provide by a simple method, sushi not lowering texture even when being naturally thawed.SOLUTION: A production method of frozen sushi includes, in this order, steps for: immersing after adding glutinous rice as much as 5%-45% in terms of the weight compounding ratio to nonglutinous rice cooking after adding trehalose as much as 1.5%-3% in terms of the weight compounding ratio to nonglutinous rice stirring after adding sushi vinegar and then cooling and quickly freezing to -15°C after placing a seafood thereon.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】 自然解凍しても食感をおとさない寿司を簡易な方法で提供する。【解決手段】 うるち米に対して重量配合比率で5%~45%のもち米を加えて浸漬する工程と、うるち米に対して重量配合比率で1.5%~3%のトレハロースを加えて炊飯する工程と、すし酢を加えて撹拌した後、冷却する工程と、ネタを載せて-15℃以下まで急速凍結する工程とを順に含む。【選択図】なし
