Short-Grain Rice, Explained

Japanese short-grain rice is round, plump and rich in a starch called amylopectin, which makes the cooked grains cling together while staying distinct. That balance is exactly what sushi and onigiri need.

Long-grain rice like jasmine or basmati has more amylose, so it cooks up separate and fluffy. It is delicious, but it will not hold a nigiri shape or a tight roll.

When shopping, look for bags labeled short-grain or sushi rice, ideally with a recent milling date. Newer crop rice absorbs water more quickly, so you may need slightly less water.

Haiga rice keeps the germ of the grain for extra nutrition and a nutty flavor, and it works well for onigiri and everyday bowls. Brown short-grain rice needs much longer cooking and is best for donburi rather than sushi.

Store rice in an airtight container in a cool, dark place and use it within a few months of opening for the best texture.