Koshihikari uses slightly less water than jasmine or calrose rice. Use 5-10% less water for best results. This rice is excellent for making rice balls, sushi, and eaten as white rice along with side dishes.

Cooking Sushi Rice

Measure rice ~175-225 g.  Measure equal volume of water to the rice.  Ratio is always 1:1 for sushi rice.   

Rinse rice with a sieve under cold running water and drain until the water runs almost clear. 

Use a rice cooker and follow instructions if you have one. 

Otherwise, place water in a heavy bottom pan and bring to a soft boil.  Add rice and re-boil, then turn down to lowest possible setting and place a tight-fitting lid on top. Simmer over lowest heat for 15 minutes. Then remove from heat and leave to sit with the cover on for an additional 15 minutes.  

Remove the lid and fluff the rice with a wooden spoon. Season with a sprinkle of salt, sugar, and rice vinegar.