Sunwhite | Sushi Rice
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From our paddies to your plates, we believe in supporting Japanese cuisine by providing delicious and quality 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. 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.

Koshihikari short grain rice retains moisture longer 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.

It's benefits 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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How is koshihikari rice grown?

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.

You will also be taken behind the scenes of SunRice® 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.

Watch our video series here for the full "paddy-to-plate" story.

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Our short grain rice 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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