Can this be used as sushi rice?

This is the only rice I will use for sushi

What do you store the bag of rice in between uses?

I use food grade 5 gallon bucket. I dump it out of the bag right into the bucket. If you need to you can write the cooking directions on the bucket or cut them out and tape them on or don't worry about it. Remember 1 rice 2 water bring to simmer for 15 minutes. Makes perfect rice for me done but not over cooked and nice and sticky.

If you use Kokuho Rose for making sushi, what rice to sugar to vinegar ratio do you personally use?

While your rice is cooking, make your sushi vinegar. The below ingredients are for 2 cups of uncooked rice:1/4 cup rice vinegar2 tbsp sugar1 tsp saltCombine these ingredients in a small saucepan or microwave and heat them until the salt and sugar are dissolved. The idea behind the sugar is to lessen the tartness of the vinegar; the salt brings out the flavour of the vinegar while reducing the sweetness. Once your rice is cooked, place your rice in a rice-cooling bowl, for example a large casserole dish. Evenly sprinkle your sushi vinegar mix over your rice and, using a wooden spoon or spatula, mix the rice and vinegar well. (Try to avoid using metal, as it will change the flavour of the rice.) Be careful not to break the kernels of the rice or to flatten the rice or it won't have the same look and feel to it. Once it's well mixed, using a fan or a plate, fan the rice down to room temperature. By doing this, the rice will have the right glossy look while still being nice and sticky. If you don't fan it, the rice's hull won't remain as intact and kernels will break when you use it. At this point, your rice is ready to use.

What farm is this from?

It does not specify which farm, just Nomura and Company. This is not their Heirloom variety that Koda produces, but a variety that they have other farms grow now.

Kokuho Rose Rice, 15-Pound

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