Sushi Rice

Koshihikari is the benchmark short-grain Japonica variety — beloved in Japan for its translucent appearance, clean sweetness, and the way it holds together without going gummy. Our rice is a Japonica variety grown in Vietnam's Mekong Delta, selected by specialists with over 140 years in rice production. It shares the defining characteristics of Koshihikari: high amylopectin starch content, short round grains, and a texture that balances stickiness with bite.

Most rice sold as 'sushi rice' in the UK is Originario or Selenio — Italian-grown varieties closer to risotto rice than to genuine short-grain Japonica. They behave differently in the pot and differently on the tongue. Single-variety Japonica behaves predictably every time. Rinse until clear, soak thirty minutes, simmer on low, rest fifteen minutes with the lid on. Stir through our Sushi Vinegar at one tablespoon per 100g uncooked rice while still warm — fan as you fold, and the surface takes on a glossy, seasoned sheen.

500g