Niigata Koshihikari Rice

(Choice of 2kg or 5kg Packs)

Our Partners in Niigata

Momorice works with a group of farmers in Niigata to bring you the best Koshihikari rice from Niigata. These group of farmers form a co-operation called Kamo Organic Growers. Currently there are 42 members in this co-operation. The total land size dedicated for growing rice is approximately 90 hectares. Their yearly production of rice is about 450 tons. Out of this 90 hectares of farms, 3 of are certified to produce organic rice.  

*MOMORICE Video Guide: How to wash Japanese Rice*

QUICK TIPS ON PREPARATION OF JAPANESE RICE FOR SUSHI:

1. Washing the rice 3 to 4 times. During the washing, use the palm to scrub the rice slightly. This is to get rid of excessive starch. But do not scrub it too hard to avoid breaking the grains.

2. Put water into the rice cooker. The ratio is about 1 cup to 1.1 times of water.  You can reduce a little bit according to your like.

3. After adding the water, let the rice soak in the water for about 30 mins. 

4. After soaking for 30 mins, start cooking the rice using cooker.

5. When the rice cooker indicates the rice is cooked, wait for another 10 minutes before serving the rice.

Tips: To get the best results you may use natural mineral waters to cook the rice.

How to roll sushi:

Step 1:

Spread cooked rice in shallow pan. Sprinkle our powdered sushi mix over rice. Using a spatula, pull rice toward you, folding it over on itself while being careful not to cut rice grains. Repeat folding process until rice absorbs vinegar mixture.

Step 2:

Place seaweed sheet on bamboo mat lined with plastic wrap, or on other flexible material, such as pastry cloth lined with plastic wrap. With moistened hands, spread about 1/2 cup prepared rice evenly over one side of each seaweed sheet, stopping 1 inch short of longer edge.

Step 3:

Place cucumber and salmon strips(or whatever fillings you wish) on top of rice. Use finger to dot rice with small amount of wasabi alongside salmon and cucumber strips. With finger, spread wasabi on rice to make thin line.

Step 4:

Starting with rice-covered edge, roll up each sheet jelly-roll style. Take care to roll sushi evenly. Moisten seaweed edge with water; press lightly to seal.

Step 5:

To cut sushi roll, dip sharp, thin-bladed knife into hot water. Using sawing (back-and-forth) motion and very light pressure, slice each sushi roll crosswise into eight or more pieces. For easier cutting, frequently dip knife blade into hot water.

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