• 2 cups mama san Gen-Ji-Mai Rice
  • Water


  1. Pour a cup of rice into the inner pan of the rice cooker using measuring cup provided.
  2. Add water as suggested by the rice cooker manufacturer.
  3. Let stand for 30mins. Turn rice cooker on.
  4. Stir and loosen rice after has been completed, then serve.


  1. Put 2 cups of rice into a pot.
  2. Add 2.4 cups water & stir lightly.
  3. Let stand for 15 to 30 mins.
  4. Cover pot and bring to a boil on high heat.
  5. Reduce to low heat and simmer for 20 mins.
  6. Remove from heat and let stand covered for 15 to 30 mins then serve.
Sushi Rice


  • 2 cups mama san Sushi Rice
  • 2 cups water
  • 80ml mama san Sushi Vinegar


  1. Measuring and preparing the rice
    -Rinse the rice. (1 cup of 250g = 3 rolls, 2 cups = 6 rolls) with cold water until there is no more milky-looking starch coming out of it (until the water is clear).
    -After you are done rinsing, take the rice and place it gently in a pot (or rice cooker if you’re using one).
    -Add water (1 cup = 1.2 cups water, 2 cup = 2.4 cups water).
    -For best results, leave the washed rice to soak in the water for 15 to 30 minutes before cooking.
  2. Cooking the rice. If cooking in a rice cooker, please follow the Rice Cooker instructions. If cooking in a pot:
    -The rice should be cooked on high heat at first (covered with a lid) until the water boils.
    -Then reduce the heat to minimum and simmer covered for 20 minutes.
    -Remove from heat and, for best results, let stand covered for 15 to 30 minutes.
    -Take out the rice with a non-metallic spoon (eg. a wooden spoon) and place on a large non-metallic tray (in a thin layer if possible to help the rice to cool).
  3. Seasoning the rice
    -Sprinkle the mama san Sushi Vinegar on top of the rice.
    -Mix thoroughly with a gentle chopping motion (using a non-metallic spoon or spatula).
    -Let the rice cool down for a few minutes until it reaches room temperature.