Sushi Rice
Short grains stick together naturally for sushi rolls and rice bowls, your go-to for Japanese cooking.
What it is
Sushi rice is a specific variety of short-grain rice, typically Japanese varieties like Koshihikari or California-grown types like Calrose. Unlike long-grain rice, these plump, rounded grains have higher starch content that creates the characteristic sticky texture essential for sushi and other Japanese dishes.
How to cook
Rinse rice until water runs clear, then use a 1:1.1 ratio of rice to water. Bring to a boil, reduce heat to low, cover and simmer for 18 minutes. Let rest off heat for 10 minutes before fluffing. For sushi, season warm rice with rice vinegar, sugar, and salt mixture.
Flavor and texture
Mild, slightly sweet flavor with a tender, sticky texture that holds together well without being mushy. The grains have a pleasant chewiness and naturally glossy appearance.
Best uses
Perfect for making sushi rolls and nigiri, rice bowls (donburi), onigiri (rice balls), and as a side dish for Japanese meals. Also excellent for rice pudding and other dishes where you want the grains to stick together.
Storage & freshness
Store in an airtight container in a cool, dry pantry away from light and heat.
| As purchased | 6-12 monthsexposed to air in bulk bins |
| Sealed (pantry) | 3-4 yearsif kept airtight in cool, dry conditions |
| Refrigerated | 4-5 yearsextends shelf life in hot, humid climates |
| Frozen | 5-10 yearsmaximum shelf life extension |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Short-grain rice with higher starch content than long-grain varieties; keep away from strong odors as rice absorbs them easily.
Cooking tip
Always rinse sushi rice thoroughly before cooking—this removes excess surface starch and prevents the rice from becoming gummy while still maintaining the desired stickiness.
Interesting note
The stickiness in sushi rice comes from a higher ratio of amylopectin to amylose starches, which is why it behaves so differently from long-grain varieties like basmati or jasmine rice.
Cooking at Baker City elevation
At Baker City elevation (~3,400 ft), sushi rice needs 22–25 minutes instead of 18. Rinse until the water runs clear, use 1¼ cups water per cup of rice, and rest 15 minutes covered off the heat before seasoning.