Our Rice

From our paddies to your plates, we believe in supporting Japanese cuisine by providing delicious, quality rice with a stable supply and reasonable price.

 
 
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Global experts in short grain rice

Exporting Australian rice to the world

In the beautiful Riverina region of New South Wales in Australia, Koshihikari rice developed from seeds from Japan is grown by SunRice’s farmers to produce some of the best sushi rice in the world. Watch our video series here for the full "paddy-to-plate" story.

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.

SunRice Koshihikari short grain rice retains moisture longer than other varieties of rice to assist in perfect sushi shaping. The texture and the taste of the rice makes the difference - soft, moist, springy and slightly sweet - for the best eating experience.

ITS ATTRIBUTES ARE

  • Authentic Japanese heritage

  • 100% proudly owned, grown and packed exclusively in Australia

  • Quality and safety checked

  • Gluten free

  • Non GMO

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.

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The series follows the journey of one of SunRice’s farmers, John Hawkins, as he sows, grows and harvests his crop of Koshihikari rice.

To assist with ensuring the quality of Australian grown rice, John is an approved SunRice grower. He can only purchase his Koshihikari seed from SunRice’s Pure Seed Program, developed by the company’s research and development farm, Rice Research Australia Pty Ltd (RRAPL). 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.

You will also be taken behind the scenes of SunRice’s mills and packing facilities to see how every step of our ‘paddy to plate’ process is delivered with precision to ensure what you receive is the quality, delicious tasting rice that is highly-sought after by chefs and discerning consumers around the world.

Follow rice grower John Hawkins as he grows Koshihikari rice

Update 1 - Sowing

This video introduces John and provides an insight into sowing, which typically occurs in October and early November, especially for SunRice’s key sushi rice varieties.

 

Update 2 - Growing

Warm, sunny weather and lush, green rice fields will transport you back to the fertile Riverina region in New South Wales, Australia, as we check in with John on the progress of his crop of Koshihikari rice.

 

Update 3 - Harvest

John's Koshihikari rice is now ready for harvest, a process that will take him three weeks. Learn about the hygiene and cleaning processes and storage that prevent cross-contamination and ensures the "koshi" rice is premium quality.

 

Update 4 – Milling

The Australian rice harvest has finished and your Koshihikari is now being milled and prepared for shipment. Watch John as he shows you through SunRice’s milling facilities in the Riverina to see this process come to life.

 
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Bringing short grain rice to market

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Our Short Grain Varietals

The best quality sushi rice is identified by a smooth mouthfeel.

  • Rice is defined as a short grain if it is less than twice as long as it is wide (no longer than 5.2mm). In addition to their grain sizes, most raw shortgrain rice grains are opaque and not translucent like long grain rice or medium grain rice.
  • The best quality sushi rice is identified by smooth, even kernels with each grain having a distinct mouthfeel.
  • 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.
  • It subtly complements other ingredients without overpowering complex flavours. The taste should be natural and fresh, with notes of sweetness complemented by a slight hint of nuttiness.
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SIGHT

THE GRAINS SHOULD BE INTACT.


 

While a key characteristic of sushi rice is stickiness, it is equally important that the grains remain individual and intact once cooked. You should be able to identify each grain separately and the grain should still look short and hold its form. If it appears mushy you have likely cooked it too long, or with too much water. The grains should be an even, white colour.

 
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AROMA

THE RICE SHOULD HAVE A FRESH AROMA.


 

Sushi rice should have a clean, slightly sweet fragrance. Poor-quality sushi rice can sometimes be detected by a muddy, somewhat "dirty" odour.

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TOUCH

THE RICE SHOULD HAVE A SMOOTH TEXTURE.


 

When eating sushi rice, you should notice a slight springiness to the grain. The rice should have

a smooth texture when moving over your tongue and not cling to the inside of your mouth. It should be light and easy to swallow. Good-quality short grain retains its moisture more than typical medium grain, allowing for a longer moulding time and better mouthfeel.

 
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TASTE

THE RICE SHOULD HAVE A CLEAN FLAVOUR.


 

High-quality sushi rice flavour varies from clean to slightly sweet. Flavour is important in sushi rice because you want the rice to complement the other ingredients, not overpower or take away from them.

 
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SunRice Sushi Rice Range

With Australia’s clean air and water, it’s only natural that SunRice harvests delicious and nutritious sun-ripened 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.


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KOSHIHIKARI RICE

Genuine seeds of Japanese Koshihikari were brought to Australia in the 1990s. The grain quality has flourished in the warm days and cool nights of the Riverina region of eastern Australia.

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.

SunRice Koshihikari short grain rice retains moisture longer than other varieties of rice to assist in perfect sushi shaping. The texture and the taste of the rice makes the difference - soft, moist, springy and slightly sweet - for the best sushi eating experience.

ITS ATTRIBUTES ARE

  • Authentic Japanese Heritage

  • 100% proudly owned, grown and packed exclusively in Australia

  • Quality and safety assurance

  • Gluten free

  • Non-GMO


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SUSHI RICE

Opus was bred in Australia from a blend of authentic Koshihikari seeds and a traditional medium grain. DNA testing shows Opus comprises of more than 80% Koshihikari genetic material.

SunRice Sushi Rice is used by discerning sushi chefs around the world. In fact, we export this variety to five continents. It is our shortest grain, with the optimum level of stickiness, the cleanest flavour of all SunRice varieties and ideal springiness for sushi as well as other Japanese and Korean cuisine. The short grains encourage longer moisture retention for perfect shaping and succulent mouthfeel.

Grown by SunRice farmers in the Riverina region of southern NSW, with its warm days and cool nights, SunRice Sushi Rice is a short grain big on benefits.

ITS ATTRIBUTES ARE

  • Authentic Japanese Heritage

  • 100% proudly owned, grown and packed exclusively in Australia

  • Quality and safety assurance

  • Gluten free

  • Non-GMO


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CALROSE RICE

With SunRice Calrose Medium Grain Rice, you can enjoy a clean, safe product, grown and milled with Australian expertise and passion.

SunRice Calrose rice is a bold, round, shorter medium grain. When cooked, the rice becomes slightly sticky and retains moisture to allow for easy shaping. The distinctive texture complements the other ingredients in sushi.

SunRice Calrose rice is a great choice for Japanese cuisine.

ITS ATTRIBUTES ARE

  • 100% proudly owned, grown and packed exclusively in Australia

  • Quality and safety assurance

  • Gluten free

  • Non-GMO


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MUSENMAI RICE

Musenmai is a patented polishing process originating from Japan. It involves gently removing bran and starch residues left on the grain surface after traditional milling, yet maintaining the grain’s desirable aleurone layer. First, a small amount of water is applied to milled rice, which is absorbed by the leftover surface residues. Then, heated tapioca pearls are mixed with the milled rice grains to absorb these undesirable residues.

Last, the tapioca pearls are separated from the finished grain, leaving behind a superior tasting, glossy white, and clean grain.

ITS ATTRIBUTES ARE

  • Rice is whiter, glossier and has a longer shelf life.

  • Rice tastes cleaner and more pure.

  • Musenmai milled rice yields 3% - 4% more in cooked volume compared with standard milled rice.

  • Chefs can reduce waste of rice and water that is lost during rinsing