As we teach in our classes, sushi rice is the hallmark of making and enjoying great sushi.  The proper cleaning, cooking, warming, seasoning and handling of quality sushi rice is the integral factor that can 'make' or 'break' sushi.  This page is dedicated to rating the best brands for your budget.  For more information or assistance, please feel free to contact us.


Multi-Corporate Ownership

Koshihikari rice is considered a super-premium short grain rice that is unique in its characteristics, with a firmness, consistency, aroma, and a natural sweetness that is without peer in the rice world. Slightly off white, firm yet creamy, this low glycemic rice has attributes that make it perfect for sushi or general consumption, if one is so inclined. - See more at:


JFC International, Inc.

Nishiki, the signature rice brand of JFC International Inc, is the premium medium grain rice grown with the rich soil and crystal clear water of California. When flavor and texture of the rice is crucial in cooking, Nishiki is the brand people look to. This along with consistent quality has made Nishiki the most popular rice brand today. Sushi experts agree that Nishiki is their number one choice.


Montna Farms of California

Tamanishiki is a super premium short grain rice that was developed in partnership between JFC and a rice crop specialist. Tamanishiki rice is a combination of Koshihikari rice and Yumegokochi rice, with rich flavor and excellent texture.


Tamaki Rice Corporation

Uses only the finest quality of Koshi-Hikari rice, grown only through selected contract farmers that use only the finest soil, climate and resources available that are compatible to the rice they grow.  Every step and process from field check of harvest through drying, raw chaff importing, and cleaning, are checked thoroughly and inspected all by Japanese staff members who are all experts in the field.  Only products that have passed through all of the examinations are shipped.


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Kagayaki rice is used new rice milling process that allows the rice grains to polish each other without the use of water or brushes as in traditionally milled rice.  


JFC, Incorporated

Akitakomachi is a high-end, short-grain rice from Akita prefecture, similar to koshihikari but slightly less sticky. It was cross-bred in Akita prefecture in 1975 from strains from Fukui prefecture. Because its water content is high, its grain stays plump; Akitakomachi is especially favored for sushi, for mochi (where a bit of chewiness is required), and portable foods like onigiri (where the grains cling together even when cold).

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