A shamoji ( 杓文字, しゃもじ) is a flat rice paddle used in the Japanese kitchen.

The shamoji is used to stir and to serve rice, and to mix vinegar into the rice for sushi rice. They are traditionally made from bamboo, wood, or lacquer, and nowadays often from plastic. The shamoji is dipped in

water frequently during use to prevent rice from sticking to it. Some expensive plastic shamoji have non-stick surfaces. Metal is rarely used, as this is more likely to cut rice grains or to damage the hangiri wooden tub traditionally used for mixing.

It is said to have been first devised by a monk on Itsukushima, Hiroshima Prefecture.

Modern rice cookers may include a shamoji in the box, usually made of white plastic.