Rice is at the heart of Japanese cuisine, and learning to cook Japanese-Style rice at home beautifully is one of the first steps to mastering Japanese cooking.
When people think about Japanese food, they often think first of sushi, ramen or other well-known dishes. But in everyday Japanese home cooking, one of the most important parts of the meal is actually much simpler: rice.
And here in Australia, we are lucky to have access to so many different kinds of rice. Long grain rice, basmati rice, arborio rice and more — thanks to the many cultures here, there is a wonderful variety available.
Rice is such an important part of Japanese cuisine, and learning to cook it beautifully is one of the first steps to mastering Japanese cooking at home.
Do you need Japanese rice?
In Japan, the rice we usually eat is japonica rice. In terms of appearance and texture, it is generally short-grain to medium-short-grain, although in English-speaking countries it is often simply called short-grain rice.
In Sydney, there are many Japanese rice varieties available, such as Koshihikari, Sasanishiki, Akitakomachi and many more. They are beautiful rice, of course, but they are usually much more expensive and often need to be bought from Asian grocery stores.
But in my experience, making good Japanese-style rice is not just about buying expensive Japanese rice.
Even if you buy beautiful rice, if you do not know how to prepare it properly, it may not taste nearly as good as it could.
These days in Sydney, I mostly use Australian medium-grain rice, and I am very happy with it. SunRice medium grain is a very practical everyday option here, and it is essentially Calrose-type rice. Calrose rice is a medium-grain rice originally from California, and I used to use it often. It can also be a practical option for people outside Australia, as it is available in many countries. Taiwanese rice can also be very good, and wide Taiwanese varieties are also japonica, which is one reason they can work so well in Japanese cooking.
SunRice does make a Japanese-style sushi rice, and it is a good option. But it is more expensive and tends to come in smaller retail packs, whereas their medium grain rice is more affordable and practical for everyday use. For me, medium grain is often good enough here in Australia when it is prepared properly.
In fact, when I was in Ireland, I even used Italian arborio rice to make onigiri with my nieces. It turned out beautifully.
That is why I always say: you do not need to be too rigid or think you must buy the most expensive rice. Of course, good Japanese rice is lovely, but what matters just as much is understanding how to prepare it well.
You don’t always need the most expensive rice from Japan — what matters just as much is how you wash, soak and cook it. (But I must admit, with the right method, Japanese rice really is the absolute best and always feels like a special treat to me).
Why washing rice matters
One thing that surprised me when I first came to Australia was how many people did not wash rice, and simply boiled it. It was such a different approach from how we usually prepare rice in Japan.
Washing rice is not just for hygiene. It helps remove excess surface starch, which makes a real difference to the final taste, texture , and aroma.
To be honest, I can often tell when rice has not been washed at all. Even in restaurants, including quite high-end ones, I sometimes notice it straight away. And it is not limited to Japanese restaurants — I notice it across many kinds of cuisines. That is how much difference washing rice can make.
Why soaking rice matters
Soaking is also very important, as it helps the grains absorb water more evenly and improves the final texture. If you wash the rice and cook it straight away, the centre of the grain may not absorb enough water, which can affect how evenly it cooks and result in rice that is less soft and fluffy.
When rice is soaked properly before cooking, the grains absorb water more evenly, which helps create a better texture. In Japan, soaking for at least 30 minutes is a good minimum, and around 60 minutes is often even better, especially when cooking in a pot.
These small steps may sound simple, but they can make a surprisingly big difference to the final result.
I won’t go into every detail here, but how you wash the rice, how long you soak it, and how you cook it can all affect the final taste and texture.
I used arborio rice in Ireland to make onigiri with my nieces — and with the right method, it worked beautifully. Want to see how we wash and cook rice? Check the reel here.
Do you need a rice cooker?
Many people assume that you need a rice cooker to make good Japanese-style rice, but that is not actually the case.
I often cook rice in a heavy-bottomed pot, and I actually prefer it. For me, a donabe, earthenware pot or cast-iron pot such as Le Creuset is the best way to cook rice beautifully.
The important thing is not whether you use a rice cooker, but how you cook it. For Japanese-style rice, the absorption method is what gives you that fluffy, satisfying texture. If you boil it like pasta, you simply will not get the same result.
It is not just the rice — it is how you cook it
This is really the heart of it.
Good Japanese-style rice is not only about the variety or the price. Of course, properly cooked Japanese rice can be absolutely wonderful, and for me it always feels like a special treat. But many types of rice available in Australia can work beautifully in Japanese cooking when they are washed, soaked and cooked properly.
That is one of the things I love about Japanese home cooking. It is not only about special ingredients or complicated recipes. Very often, it is the small details that make the biggest difference.
I hope this has inspired you to pay a little more attention to rice and perhaps enjoy cooking it at home in a new way. It may seem simple, but when it is prepared well, it can bring so much comfort and satisfaction to a meal.
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