Kokuho Rice Sushi, 5 Lb

CLEAN AND TASTE EXCEPTIONAL ROLLES SHUSI WITH EASE

It does exactly what it is supposed to do: it makes rice that stays intact after cooking yet absorbs the liquid flavorings, and it’s an affordable brand. My teen loves onigiri the way most kids love pizza. I think she’d eat them every single meal if they were available, so I make a lot of sushi rice. This brand is good and doesn’t cost a ridiculous amount. I’ll buy the super premium stuff for a special occasion, but this brand works for everyday. It has a nice flavor that comes through even with the sweet/salty/sour sushi rice flavoring, but the best part is that each grain stays whole and that gives the onigiri and sushi the right texture. The grains will stick together without turning to mush as long as you follow the directions. I did modify the cooking time to 8-10 minutes moderate heat after it comes to a boil, then take it off heat and let it sit for 5-10 minutes to finish cooking. That’s probably because my stove is old and heats very unevenly.

Rice is a common factor in our diet (athletes) and time is of the essence. This is the best rice for anything (chicken, veggies, beans, alone). It's sticky rice which is made for sushi however because of it's texture, it stays soft and moist for an entire week (I cook 4 cups at a time with 6 cups of water - boil the water than set timer to 15 minutes, put a lid over pot on simmer - comes out perfect!). Indian and Mexican rices are only good the day of making; not leftovers where the rice gets horribly hard and dry. Also the flavor is wonderfully earthy (light taste) and I enjoy it alone for a quick 1/2 cup breakfast with eggs or fruit.

Fantastic for making sticky rice for your homemade sushi! I love sushi rice with SAKE in it, and it's so simple in my Instant Pot ( Instant Pot DUO80 8 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer ), too! Here's the recipe: 2 cups of Kokouho Rose rice 2 tbls Sake 2-1/2 cups of water minus 2 tablespoons of water. (Add 2 tablespoons of Sake to replace the 2 tablespoons of water in your second cup of water) 1/2 cup Japanese Rice Vinegar ( Nakano Natural Rice Vinegar, 12 Ounce ) 1/2 tsp sea salt 5 tbls sugar In the Instant Pot: 1.) Put the rinsed rice into the IP 2.) Whisk all other ingredients in a small bowl until sugar dissolves. 3.) Pour mixture over rice & stir. 4.) Lock the lid, make sure it is set to seal and press the 'rice' button. 5.) Use quick release and then make sushi! If not using an Instant Pot, follow the directions on the bag :) Quick tip: When rice is done cooking, spread it out onto a silicone mat and fan it with a paper plate or hand fan to cool it quickly. This will help it keep it's shine and be less mushy than if it cools down slowly. * I made my rolls with smoked salmon, imitation crab meat, & avocado, then sprinkled with black & white sesame seeds and served with sriracha mayo and a dab of wasabi. I roll it with a bamboo mat that came FREE with my Nori Seaweed ( Nagai Deluxe Sushi Nori Full Sheet 50 Count + Wel Pac Sushimaki SU BAMBOO MAT 9.5"X9.5" ), because the Sushi Bazooka ( Sushi bazooka by Sushedo. Sushi Roll making kit [BEST QUALITY ON THE MARKET] Sushi bazooka sushi maker tube ) uses SO MUCH rice. I dip it all in Braggs ( Bragg Liquid Aminos, 32 oz ) instead of soy sauce because it tastes the same to me and it makes for such an amazing & healthy meal! I sometimes mix this rice half and half with brown rice ( Lundberg Short Grain Rice, Brown, 32 Ounce ) in the same recipe for a healthier twist. I hope it inspires someone!

This product delivers both in texture, flavor and in price! Always holds together perfectly when I make my own sushi and the taste makes me come back for more every time so I always make sure I have it in my pantry.

Always good

Love this sushi grade rice!

Great taste and consistency with less heavy metals