Sasanishiki Super Premium Short Grain Rice, 10kg - Japanese-Style Rice for Sushi & Onigiri - Allergen-Free, Light Texture, Fluffy Finish - Ideal for Traditional Japanese Dishes

Not sure what all the fuss is about, this is a good quality short grain rice. Perhaps not the best for sushi, but excellent with asian curries and great for most of your short grain needs. It does require a good few wash & rinses however, it is sticky enough after being washed it would probably be like mochi without. The natural taste of the rice is pleasant but nothing overwhelming or stand out, but a step above using the wrong type of rice for a dish. At its price point its a great and affordable way to have high quality rice on the table that you are likely to buy again!

Very good price, even better than I go to Asian cash& carry. We always buy this rice, like the taste. It is very great to make steam rice, sushi and porridge.

I purchased this on sale for about 23 or 24 pounds it's good rice . I cooked several different Japanese style rice in the past but non of rice bought here wasn't smelled like Japanese original rice when it's on the cooker. But this sasanishiki rice grew in north Thailand smelled close to Japanese grown rice when I was cooking. I cooked it and made sushi or other simple Japanese food it's good. I can not afford original imported Japanese rice but this is 👍 excellent for the price. Sasanishiki is good type of rice for sushi.

I love the soft taste that short grain rice brings. It has a good scent of rice.

Excellent value for money. Very fluffy rice. Rinse thoroughly, leave stand for half hr to an hr in cold water then cook it in a rice cooker. Excellent for onigiri or just plain.

Very delicious

The rice does have some sort of smell. It felt odds at first since I've never experienced this sort of smell from rice before. After loads of sniffing I think it reminds me of cooked sweet corn. I'm not a rice expert but I did grew up eating rice as staple and I don't think it's a smell of old rice. I think it's just its characteristic smell. I grew up in Thailand and most of the time we eat old rice, not freshly fresh corp. Sometimes the older the better depends on your liking. Anyway maybe I was wrong coz this is Japanese type and maybe this is how the old rice smell. The texture however, is lovely. It's sticky as sushi rice should be. I can imagine having fun molding these rice. The grains is quite skinny and small though. Apart from the weird smell, I do enjoy the rice. It's so fluffy and looking so good after cook that I have to have some straight from the pot.

I pressure cook mine for 8 minute with salt, seasoning, and a little Coconut Oil and food acid (Fresh Lemon Juice or Cider Vinegar) to boost Resistant Starch content, then leave it in the cooling pressure cooker for 20 minutes before molding it, then chill it for several hours in a fridge to further boost Resistant Starch content. Pressure cooking it seems to give much better results than boiling or steaming, it seems to become more starchy; it will probably also destroy more anti-nutrients like lectins. I keep mine closed by rolling the partly-open bag-edge over and holding it closed with a sprung clothes peg; a large bulldog clip would probably also work.