Dried Grains & Rice - Japanese Style Short Grain White Koshihikari - Uncooked Premium Quality Sweet Sticky Sushi Rice, 4.4 Pounds bag

Best rice for sushi or a side dish or any where you would normally need rice. Have to got to Japan to find anything better. Only rice I use any more.

Quick delivery! My favorite rice!!

I am not a rice connoisseur, but I can cook many styles of rice successfully in a traditional stove-top pot. What I like about this brand is that all the grains hydrate and cook properly every time, with an excellent texture. Many short-grain "supermarket" sushi-style rice often cook inconsistently (hence the need for a rice cooker). I'm very pleased, as it is expensive rice.

Before this rice entered my life, I thought rice was just… rice. A side dish. A supporting actor. Little edible packing peanuts you shovel underneath something more important. I was living in ignorance. The first time I cooked this Shirakiku Koshihikari rice, my entire kitchen atmosphere changed. The steam rising from the pot carried the energy of an ancient promise. Even my rice cooker seemed more confident, like it finally had a purpose worthy of its engineering. And the texture. Dear God, the texture. Every grain somehow exists in a perfect state between fluffy and cohesive, as if thousands of tiny rice architects held emergency meetings to optimize mouthfeel. This rice doesn’t just sit on the plate. It arrives with dignity. The first bite caused me to stop chewing mid-conversation and stare silently into space while reevaluating every sad bag of generic rice I had ever purchased in my life. I suddenly understood why entire cultures take rice seriously. Meanwhile I had been out here boiling bargain-bin gravel with the confidence of a man who didn’t know any better. This rice has ruined restaurants for me. I now judge sushi places by grain integrity like an emotionally unstable rice sommelier. Too dry? Failure. Too mushy? Cowards. Poor cling structure? Shameful. I’ve started making rice when I don’t even need rice. Sometimes I cook a batch just to stand near it while it cools. Last night I caught myself gently fluffing it with a rice paddle while whispering, “You did so well.” I don’t think this is normal behavior anymore. Five stars. This rice did not accompany the meal. This rice became the event.

Great rice but way too expensive. Bought it today at my local store for half of the price.

very good flavor, i used it for onigiri, it turned out perfect

I love this luxurious rice. I make it in my Instant Pot (using a modified Alton Brown's Sushi Rice recipe) and it comes out amazing every time. It aint cheap but it is delicious and reminds me of the rice The Hubs and I enjoyed in Japan two years ago. Ingredients 2 cups sushi or short grain rice 2 cups water, plus extra for rinsing rice 2 tablespoons rice vinegar 2 tablespoons sugar 1 tablespoon kosher salt Directions Rinse the rice with water, pour off and repeat 2 to 3 times or until the water runs clear. Spray the inner pot with cooking spray, then dump the wet rice and 2 cups of water into the pot, seal the lid, and select the rice button. Once done, remove the pot from the heat and let stand, covered, for 10 minutes. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

I love making nigiri, Maki rolls, hand rolls, Donburi bowls. And have sampled many Michelin starred sushi restaurants. I can’t compete with them, but I can produce sushi as good as less restaurant. I go into more detail in my cookbook, "Four Star Cooking for Friends". Cooked in a rice cooker, I’ve tried many, cheaper versions, and more expensive, imported from Japan, versions. Most of the cheaper, and other US grown were not as good. Some shouldn’t even use the phrase ‘Sushi Rice' as they didn’t have near enough stickiness for hand made nigiri. The imported Japanese versions were twice the price and barely discernible as better. And so, after a little research, I was pleasantly surprised to find this one which is now my goto sushi rice. New Crop not new crop? Sometimes I’ve received New Crop sometimes not, it doesn’t make that much difference. Happy with either. Looking expensive these days, but I’ll stick with it.

Very good quality very tasty

Frighteningly over priced even if tastes good