SUSHI RICE is a medium grain (New Rose and Miyako Rice), Japonica strain of white rice, versus there American long-grain varieties, medium grain is sticky and better retains moisture which is of utmost importance in preparing Sushi Rice. Recently short grain Tanryu-Mai (Matsuri Rice) varieties that are closer to rice grown in Japan, are available.
While Sushi Rice falls under the “non-sticky” category called Uruchi-Mai, there is truly sticky rice called Mochi-Gome. This is a glutinous rice extremely sticky and commonly used for Mochi and Japanese sweets.
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| White Rice by: New Rose, Miyako, Matsuri, Koshihikari | ||||
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| Brown Rice by: Kokuko | ||||
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| Sweet Rice by: Oriental Mascot | ||||
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