If there is one type of rice that best represents authentic Japanese food culture, it is Koshihikari (often called Koshi rice). This super-premium short grain has unique characteristics – versatility, firmness, consistency, aroma and natural sweetness- that make it the ideal grain for making sushi. Grown in Australia, Koshi naturally posses optimum water absorption properties when cooked, allowing the rice to stick together and retain its softness for longer for shaping into a myriad sushi…

SunWhite is a soft, tender and succulent medium sized grain, it has an oval shape which locks in moisture when cooked. It also has a tendency to cling together (but not as much as short grain rice), often used in dishes that require a bit more creaminess like a paella. Medium grain rice is ideal in your favorite Middle Eastern, Korean and Spanish cuisines and a good choice for delicious desserts. 100% Pure Australian.