The koshihikari kind of short-grain rice is raised in a natural environment. In addition to sushi, it is used to make biryani, risotto, paella, pilaf, and other ethnic foods. Store in a cool, dry location. Avoid Keeping in high humidity and temperature Due to years of cultivar development work, this rice is of a premium quality. It has a short cooking time and the best digestion because it is grown using conventional farming methods. This short grain rice variety is ideal for sushi because it has an off-white color, a delicate texture, and a somewhat sweet flavor.