Soeos Sushi Rice, Medium Grain Rice, Sticky Rice for Sushi Rolls and Japanese Food, 2 Pound (32 Ounce)

Easy to make and tastes great. It is def a great sushi rice.....Nice and sticky.....

Really delicious rice .

Sushi rice is expensive in the US. I'm not sure why it is like a dollar for 2 lbs in the east. I'm not sure what they do to it in the west to make it so much more valuable. Regular rice and sticky rice should be pretty much the same.

This rice is perfect when making sushi at home.

This rice is the Calrose variety, which I use all the time. It appears to have less starch than usual, which is noticeable when rinsing the product. It was described as sticky rice, which it really isn't, however the flavor was good. Not a big difference between this product and ordinary Calrose rice.

It would be a massive understatement to say that our family loves sushi. We often do a "sushi at home" event for birthdays and certain holidays where we order sushi grade fish from Catalina Offshore and then spend about 3 nights in a row having sushi. On the occasion of my oldest daughter's birthday, I was anxious to try this rice.Our go-to rice for sushi is Nishiki. It produces consistent results and is very clean. In comparison, this rice stands up very well. It is not quite as clean as Nishiki (determined by how many passes it takes to wash the rice until the water is almost clear), but certainly much cleaner than other rices we have tried. The rice has nice grain size and consistency.Ignoring the instructions on the bag and following my many years of experience, I placed the entire 32 ounce bag into my rice cooker bowl (and I always go by weight and not cups), washed thoroughly, drained in a strainer and then covered the rice with 4 cups of water. When the cooking cycle was done, the rice looked perfect and tasted just as unseasoned sushi rice should. For seasoning I combine 1 cup of rice vinegar, 10 ounces of sugar, 1 ounce of salt, and a 4" x 4" sheet of dashi kombu (a type of seaweed) in a pot and heat until the sugar is dissolved. Allow to cool and then pour about 1/4 cup of the seasoning over the cooked rice and begin to fold. This seasons the rice and makes it a bit more sticky allowing proper maki rolls and nigiri to be made.The quality of this rice is very good, but it is a bit more expensive than Nishiki. If Nishiki were not available, I would definitely use this rice for making sushi and poke bowls.

Do not buy. There were tiny little bugs kinda looked like fleas in the rice. 🥲

This rice works great for sushi rolls and Nigiri. It does become very sticky, especially after I season it with rice vinegar and sugar. I normally use Royal or Nishiki rice so this is what I'm comparing it to. It's a nice small grain rice, that has a nice texture and flavor.I would recommend this rice since it's very good. It costs more but is an excellent alternative when my regular brands are not available.