Flagman Sushi Rice — Japonica Alternative to Calrose. MOQ 20 tons

Flagman is a premium short-grain Japonica variety for sushi, rolls, and nigiri. Amylose content of 16.5–17.5% places it at the center of the optimal range for sushi rice — matching Koshihikari biochemically and comparable to Calrose in cooking behavior, at 25–40% lower FOB price. Grown in the Krasnodar Region at the 45th parallel.

Available for sushi restaurants, dark kitchens, HoReCa chains, and distributors from 20 tons. Export to EAEU, UAE, and Georgia. Technical Data Sheet and batch laboratory analysis available on request.

 

Technical Specifications

Parameter	Value	Application Value
Botanical Type	Oryza sativa japonica	Japonica — soft, cohesive when cooked
Amylose Content	16.5–17.5%	Center of sushi-rice range: roll holds shape, clean cut
Grain Type	Short-grain	Dense roll structure when compressed
Grain Length	5.0–5.5 mm	Short grain — benchmark for sushi and nigiri
Water Absorption	1.4–1.5×	1 kg dry → 1.4–1.5 kg cooked; at 50 kg/day ~80–100 extra portions/month
Gelatinization Temp.	62–68°C	Soft 1–2 hours after cooking — critical for delivery
Growing Region	Krasnodar Region	45th parallel — comparable to Italy and California

 

Source: E3S Web of Conferences, 2021; MDPI Applied Sciences, 2025.

Amylose at 16.5–17.5% is not a range — it is the midpoint of the optimal window. Varieties approaching 20% tend to crumble under pressure; those near 15% produce excessive stickiness. Flagman delivers the balance: grains cohere during molding, the roll holds its shape, the cut is clean, and the texture stays soft after cooling to room temperature.

Gelatinization temperature of 62°C (lower bound) means slow, uniform retrogradation upon cooling. Practical result: rice in a delivery box stays soft 60–90 minutes after preparation — a business-critical specification for delivery-format restaurants.

 

Recommended Applications

Sushi and nigiri — short-grain Japonica at 16.5–17.5% amylose forms a dense, elastic rice base that holds toppings without falling apart.

Rolls (maki, uramaki, tempura rolls) — rice distributes evenly across nori; the roll does not crumble when cut.

Onigiri — grains hold the triangle shape without binders.

Poke bowls — moderate cohesion keeps the rice base intact under toppings.

Delivery and dark kitchen operations — gelatinization temperature of 62–68°C maintains softness at room temperature.

 

FAQ

How does Flagman compare to Calrose and Koshihikari?

Amylose (16.5–17.5%) matches Koshihikari (16–17%) and is marginally below Calrose (~18%). Gelatinization temperature (62–68°C) is comparable to both benchmarks. FOB price is 25–40% below Calrose and 2–3× below Koshihikari. Delivery to EAEU and CIS markets: 3–10 days versus 30–45 from California or Japan.

Is Flagman suitable for automated sushi production lines?

Yes. Consistent broken grain content (≤4% in Premium Grade) ensures predictable behavior on automated cutting lines. Water absorption of 1.4–1.5× is stable batch-to-batch — important for production yield calibration.

What is the MOQ and export availability?

MOQ: 20 tons (1 container). Packaging: 25 kg bags, 50 kg bags, 1-ton big bags. Export to EAEU, UAE, Georgia. EAEU deliveries with no customs duties. Technical Data Sheet, batch analysis, and TR CU 021/2011 certificate available on request before contract. Request terms