How to properly and effectively cook Japanese Rice for use in Sushi, plain, Onigiri, or for use in Fried Rice. Secrets from Japanese Chef's included! Products and tools used in this video are listed with links below.


Items used and products recommended in this video:


RICE COOKERS (automatic):
High End: Zojirushi Models
https://amzn.to/2YU49cV
https://amzn.to/35uDVjA


Mid Level Rice Cookers:
https://amzn.to/2ElcdtT
https://amzn.to/36DT2aL


Inexpensive starter automatic rice cookers:
https://amzn.to/36DT2aL
https://amzn.to/2M3lR8z

GREAT short-grain Japanese Rice options online:
Shirakiku Rice, Koshihikari, 15 Pound. https://amzn.to/38OQ3Os
Tamanishiki Super Premium Short Grain Rice 15lb. https://amzn.to/2S1ukx1

Kombu Seaweed as described in the video:
https://amzn.to/2S1eVg2
https://amzn.to/36LDJwv
(Also available in most Asian Food Markets)

Shamoji (Rice Paddle)
https://amzn.to/34smS0n

Kitchen Island I use in the video. (I LOVE THIS ROLLING ISLAND!!)
https://amzn.to/2PVoSsV

Photo lighting:
https://amzn.to/2ElexkB

Action Cam:
https://amzn.to/2rJuQFd

Tripod:
https://amzn.to/36Ijz6S

Microphone:
https://amzn.to/2szynWm


This post contains affiliate links including Amazon, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. I will never list a product I don't actually use or haven't tested extensively.