Sushi Rice

What Is Sushi Rice?

Sushi rice (Oryza sativa) is a short, round-grain Japanese rice with a high starch content; it is also known as the “japonica” type. When cooked, the grains cling together, becoming sticky but still firm.

This stickiness makes the rice ideal for sushi because it can be eaten with chopsticks and shaped. After cooking, it is seasoned with rice vinegar, sugar, and salt, then cooled slightly to form the base for sushi, onigiri, and poke bowls.

Sushi Rice Nutrition Facts

Like other short-grain white rice, sushi rice provides about 360 kcal per 100 g raw and is high in carbohydrates. Its high starch content makes it sticky when cooked. Values are estimates based on a similar white rice profile.

What Are the Benefits of Sushi Rice?

As a source of carbohydrates, sushi rice can be part of a balanced diet; the amount of sugar and salt in the sushi seasoning should be considered.

This is general information: sushi rice is a food, not a substitute for medical treatment.

How to Choose Sushi Rice

Good sushi rice has whole, short, round, clean, and dry grains, with a low percentage of broken grains. Choose varieties labeled “sushi” or “japonica/short grain.”

• The grains should be short and round, whole, and dry.
• The percentage of broken grains should be low.
• Look for rice labeled sushi or japonica.

How to Store Sushi Rice

Store uncooked sushi rice in a sealed jar in a cool, dry place, protected from moisture and insects. Cooked, seasoned rice is kept at room temperature only briefly and should not be left standing for a long time.

How to Use Sushi Rice in the Kitchen

Sushi rice is used primarily for sushi and onigiri, as well as poke bowls, donburi, and other Japanese dishes. Rinse it thoroughly and cook it; then season it with vinegar. Its sticky texture makes it suitable for shaping and rolling.

How to Prepare Sushi Rice

Rinse the rice until the water runs clear, then cook it with the appropriate amount of water. Fold a mixture of rice vinegar, sugar, and salt into the hot rice and cool it while fanning it to make glossy, firm sushi rice.

Frequently Asked Questions

Why is sushi rice rinsed?

It is rinsed to remove excess surface starch, helping the grains cook firm and glossy instead of becoming overly mushy.

Is sushi rice the same as regular rice?

No. Sushi rice has short, round grains and more starch, so it cooks up sticky. Long-grain rice for pilaf cooks with separate grains.

What can you use instead of sushi rice?

If sushi rice is unavailable, a high-starch, short- to medium-grain rice such as Baldo may give a similar result, though it may not be as sticky as true japonica rice.