Sushi rice is a short‑grain Japanese white rice (Japonica), typically varieties like Koshihikari or similar short‑grain types grown in Japan or California, cooked and seasoned with vinegar, sugar, and salt.

Quick Scoop

  • Sushi rice isn’t a totally different plant; it’s Japanese short‑grain rice prepared in a specific way with sushi vinegar.
  • The grains are short, plump, and a bit “chubby,” with high amylopectin starch that makes them pleasantly sticky so rolls and nigiri hold together.
  • Common choices include Japanese Koshihikari and similar “sushi rice”–labeled short‑grain rice from Japan or California (brands like Nishiki or Tamaki Gold).
  • Long‑grain types like basmati or jasmine won’t work well for sushi because they are too dry and separate instead of clumping.
  • Many home cooks also use Calrose, a California short‑grain rice that behaves similarly to Japanese short‑grain for sushi, musubi, and onigiri.

So, what type of rice is sushi rice?

In everyday cooking terms, “sushi rice” = short‑grain Japanese‑style white rice (often labeled “sushi rice”) that has been cooked and then seasoned with a vinegar mixture to become the slightly sticky, glossy rice used for rolls, nigiri, and other sushi.

TL;DR: When a recipe asks for sushi rice, buy Japanese‑style short‑grain white rice (often called “sushi rice” or short‑grain Japonica, like Koshihikari or Calrose) and season it with sushi vinegar after cooking.

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