For sushi, you typically use Japanese short‑grain white rice , often labeled “sushi rice” or “Japanese rice,” because it cooks up sticky, slightly chewy, and mildly sweet so it holds together when shaped.

Best rice for sushi

  • The gold standard is Japanese short‑grain rice (a type of Japonica rice), sometimes sold under names like Koshihikari , Akitakomachi , or simply “sushi rice.”
  • This rice has a high amylopectin (starch) content, which gives it the characteristic stickiness needed for nigiri and rolls without turning mushy.

Acceptable alternatives

  • If you cannot find Japanese short‑grain, good quality medium‑grain rice such as Calrose is a widely used substitute and is common in many Western sushi restaurants.
  • Brown versions of Japanese or Calrose rice can also be used for a healthier twist, but the flavor is more pronounced and it takes longer to cook.

What to avoid

  • Long‑grain rices such as jasmine or basmati do not contain enough surface starch, so the grains stay separate and will not stick together properly for sushi.
  • “Regular” long‑grain white rice will make loose, falling‑apart rolls and nigiri, even if seasoned correctly, so it is not recommended.

Label tips at the store

  • Look for packaging that says “sushi rice,” “Japanese short‑grain rice,” or clearly lists a Japanese variety like Koshihikari.
  • For a quick check: the grains should be short, plump, and almost round; if they look long and slender, skip them for sushi.

Information gathered from public forums or data available on the internet and portrayed here.