Koshihikari Rice

Koshihikari is the gold standard of Japanese short-grain rice — sticky enough for onigiri and sushi, subtly sweet, and glossy when cooked. Chihiro's onigiri, Naruto's training rice balls, and every bento on this site assume properly cooked short-grain rice, not long-grain jasmine or basmati.

Japanese-grown koshihikari (新潟県産コシヒカリ etc.) is premium; California-grown koshihikari or calrose is an excellent daily driver in North America. Look for "short grain" or "sushi rice" on the bag if koshihikari is unavailable. Rinse rice until water runs mostly clear — typically three to five changes — to remove surface starch and prevent gumminess.

Store rice sealed in a cool place; brown rice versions exist but are not traditional for onigiri. A dedicated rice cooker with fuzzy logic (Zojirushi, Tiger) produces the most consistent results, but stovetop absorption method works with practice.

• Budget pick: medium-grain calrose from any supermarket.
• Premium pick: imported Niigata koshihikari in small bags for special occasions.