The hidden hero
While the fish often steals the spotlight, sushi rice (shari) is the true foundation. At Kuru, we treat rice with the same reverence as our freshest sashimi. It’s not just a base—it’s a balance of flavor, temperature, and texture that brings everything together.
The science of perfection
We source short-grain rice directly from Japan, selecting only varieties known for their stickiness and subtle sweetness. Each batch is washed multiple times, soaked to the minute, and cooked in traditional rice cookers. Then, it’s seasoned with a delicate blend of rice vinegar, sugar, and salt—adjusted daily depending on humidity and temperature.
Touch and timing
Once cooked, the rice must be handled with speed and care. Too hot, and the flavor is muted. Too cold, and the texture breaks. Our chefs cool and portion the rice with practiced hands, creating the perfect bite—firm, warm, and gently seasoned.
The soul of sushi
At Kuru, we believe that mastering rice is mastering sushi itself. It’s what turns ingredients into art and what transforms a meal into a memory.
