Rice

Japanese rice usually refers to short grain rice varieties used across Japanese cooking. Its higher starch content gives it the soft, slightly sticky texture associated with sushi, onigiri, donburi, Japanese curries and more.

Sushi rice is typically Japanese short grain rice seasoned with rice vinegar, sugar and salt after cooking. Therefore, the same rice can often be used for both sushi and other dishes – the seasoning makes the difference.

Not exactly. Sushi rice becomes sticky because of its starch content, but it's different from glutinous sticky rice used in some other Asian cuisines. Japanese sushi rice still keeps definition in each grain, balancing stickiness with fluffiness.

Japanese rice is usually rinsed several times before cooking to remove excess surface starch. Wash the rice gently under cold water until the water becomes mostly clear, then allow it to soak for around 20 to 30 minutes before cooking.

Most Japanese sushi rice cooks best with roughly equal parts rice and water or slightly more water, though exact ratios vary slightly by variety. A rice cooker gives the most consistent results, but good Japanese rice can also be cooked successfully on the hob with a tight-fitting lid.

For sushi rice, season the cooked rice while still warm using rice vinegar, sugar and salt. Folding the seasoning through carefully helps keep the grains glossy and properly textured without crushing them.

Japanese sushi rice is best served immediately after preparation.

Short grain rice is softer and stickier once cooked, making it ideal for sushi as the stickiness offers structure without heaviness. Short grain Japanese rice also works exceptionally well for donburi, teriyaki dishes and Japanese curry because the texture stays soft and satisfying, holding sauces without turning mushy.

Conversely, long grain rice cooks drier and more separate, which suits cuisines where fluffy individual grains are preferred.