Kokuho Rice / 米 / (Calrose Rice) – Zairyo Singapore

Kokuho Rice / 米 / (Calrose Rice)


  • Japanese rice
  • Comes in two sizes: 2.5KG and 22.68KG 
  • How to cook rice: Cook Japanese rice as you would usually for normal Jasmine rice. Wash grains and drain, then fill with clean tap water. The water ration is one cup of rice to two cups of water. 
  • How to make sushi/chirashi rice: 

Spread cooked rice on to a large flat dish. Sprinkle Sushi Su over the rice while hot.
Coat rice evenly with Sushi Su by using a rice paddle stirring rice from the bottom up (be gentle - you don't want to make rice paste).
Once done, leave it out to cool with a fan. Do not put it in the fridge as it will damage the rice. 

Note: If you add Sushi Su when the rice has cooled, the rice will become very sticky, forming hard-to-separate clumps. The rice will also lose its sheen. 

Tip: If the rice is too sticky to the touch, place a small bowl of water next to you when working with rice. Wet your hands before handling rice (e.g. when making onigiri).


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