To show you first-hand how Australian farmers grow Koshihikari and other short grain varieties that are favoured for sushi, please enjoy this ‘paddy to plate’ video series. Place the saucepan over medium-high heat and cook, stirring until the sugar and salt dissolve. Copyright © Tabimori All Rights Reserved. The best quality sushi rice is identified by a smooth mouthfeel. “Hikari” means “light” and apparently comes from the hope that the future of Niigata’s agriculture will “shine like a brilliant light”. If you consider just crops, the top 10 varieties occupy almost 80% of the total crop area. The taste should be natural and fresh, with notes of sweetness complemented by a slight hint of nuttiness. Sushi rice should have a clean, slightly sweet fragrance. We go through phases of eating it. The stickiness, texture and the sweetness is suitable for sushi. John can only grow his crop in the designated rice growing quarantine area which helps to ensure that Australian grown rice is free from exotic pests and diseases and is grown with minimal use of agricultural chemicals. The Japan Grain Inspection Association creates a rating based on taste tests conducted every year for the purpose of improving and popularizing Japanese rice. Unique know-how is crucial for each rice type. It has consistent cooking characteristics marked by moist, tender kernels that naturally cling together for a desired sticky texture.It has beautifully flavoured grains that retain texture and form once cooked and do not become mushy. Chefs can reduce waste of rice and water that is lost during rinsing, SunRice Australia SunRice China SunRice Japan. Still other sushi restaurants may favor a blend of multiple varieties or mix old and new rice. However, these are the tastes of the judges and taste is subjective, so what the judges believe is delicious and what is not is really just opinion. When cooked, the rice becomes slightly sticky and retains moisture to allow for easy shaping. Opus was bred in Australia from a blend of authentic Koshihikari seeds and a traditional medium grain. Medium-grain is rice that is medium in length such as Calrose rice. Grown by SunRice farmers in the Riverina region of NSW, with its warm days and cool nights, SunRice’s short grain rice varietals are big on benefits and highly sought-after by chefs and discerning consumers around the world. Japan’s rice crop comes from rice paddies. Some weeks we’ll eat it 4-5 times & others we may not touch it for a month. The next is Hitomebore (ひとめぼれ) at 9.4%. Flavour is important in sushi rice because you want the rice to complement the other ingredients, not overpower or take away from them. Akitakomachi (あきたこまち) is 7.0%. This meatballs and rice recipe is full of flavour and is a perfect dish for the whole family. *There are two types of starch in rice: Amylose and Amylopectin. It subtly complements other ingredients without overpowering complex flavours. Its medium grain rice is ideal for sushi, rice balls, rice pudding, and more. However, researchers and farmers worked on cultivation methods, resulting in the ability to grow it in broad regions, and with the backing of the change in Japanese food culture, koshihikari became popular as ‘delicious rice’. When cooked, it has a glossy and wet finish. Good-quality short grain retains its moisture more than typical medium grain, allowing for a longer moulding time and better mouthfeel. Watch John as he shows you through SunRice’s milling facilities in the Riverina to see this process come to life. The rice should have. SunRice Calrose Rice is a great choice for sushi rice. Translated as "the light of Koshi" in reference to an ancient province in Japan, Koshihikari (pronounced Koshi-hic-kari) is renowned as the best rice for creating fresh, delicious sushi, bowl rice and other Japanese dishes. Rice is defined as a short grain if it is less than twice as long as it is wide (no longer than 5.2mm). Amylopectin is what makes rice sticky when it’s been cooked. While a key characteristic of sushi rice is stickiness, it is equally important that the grains remain individual and intact once cooked. The yield accounts for more than 1/3 of the entire rice industry, making it the most-made product in Japan. In general, short-grain rice is best suited for sushi. It’s ridiculously simple and the trick is all in the final
Some varieties of starchy medium grain rice can hold itself together as you prepare and serve the dish.