Unable to make work
My rice doesn’t soak up enough water. It’s hard in the middle and slimy on the outside. I bought similar rice at the local grocery store and have had perfect results with it almost every time.
Looking at the other reviews makes me think it’s something I’m doing wrong, but I have tried every combo of preparing that I can think of.
The perfect rice for making sushi
To make sushi rice, the kernels have to be washed until the water is clear, then steamed. I use an electric rice cooker like Panasonic SRG06FG 3-Cup Automatic Rice Cooker, but you can get fancier ones that cost upwards of $100. Cooked perfectly, the grains are firm, slightly elastic and have a shiny, pearl-like luster.
You should be able to find this at your local Asian supermarket, as it is a widely distributed brand. Some bigger American supermarkets may also carry it. Another popular brand is Nishiki Premium Rice. These are the two major brands I use and recommend. If you can’t find either of these, a third brand is Botan Rice.
Great for Sushi
Inferior to other sticky rice brands
Update: Have added additional brands to my comparison list, this one really is on the bottom by far, I question whether the 5 star reviewers have tried any other options (just about any California short grain variety, Botan Calrose from the supermarket, Nishiki – all significantly better than this.)
An astonished and ecstatic novice user
So I bought a bag of this rice, a bestselling Aroma rice cooker, and a good rice washing bowl. My selections weren’t based on expertise. I just went with things at the top of Amazon’s bestseller lists that were in an economical price range. I carefully rinsed enough rice for a dinner party of four, threw it all in the cooker, pushed two buttons, and checked it an hour later.
Boy, was I ever amazed. This product produced the best sticky white rice I’ve had from anywhere–home cooking, take-out, restaurants. It has that nice glutinous quality that allows the rice clump to together in some of the most favorable mouthfuls I have ever had so far as white rice. This stuff is really a keeper. At the rate I’m going through it, one bag might last 5-6 weeks. And that’s for just one person.
I guess this rice is good for sushi. I wouldn’t know. I just like to load it on a plate, use some salt, crushed peppercorns, and soy sauce, and put something else (like an entree) off to the side. The rice is so good by itself, the entree is almost incidental.
So I expect to be buying more very soon and highly recommend this. I also recommend the Aroma cookers, which are quite the bargain right now.
Great rice for sushi
Versatile and easy to love
It has a very pleasant gloss and stickiness, along with a subtle, clean flavor. It’s perfect for sushi, but I’ll also use it alongside other Asian meals, since it’s very chopstick-friendly. Our staple is usually Golden Phoenix Thai Jasmine, which is exceptional — if you’re lucky enough to find it, don’t miss it; but I’ll definitely start adding this rice into the rotation. The texture is quite delightful and a nice change of pace. If you enjoy moist, stickier rices for general eating as well as sushi, you’ll find a lot of ways to use Kokuho Rose. But shop around, as the listed price is quite high for the amount of rice.
I also picked up a bag of the same producer’s sweet/glutinous rice, specifically to use for homemade rice wine. I was surprised to find it too bland for eating, but it worked just fine for the wine.