Sushi rice is made from a specific type of rice called short-grain Japanese rice, also known as Japonica rice. This rice variety is soft, sticky, and holds its shape well when cooked, making it ideal for sushi. It typically has a high amylopectin content, which gives it the sticky texture needed for sushi rolls and nigiri. Popular varieties used for sushi include Koshihikari, Sasanishiki, and Akitakomachi, with Koshihikari often considered the premium choice. Medium-grain rice can sometimes be used, but long-grain rice is not suitable as it lacks the necessary stickiness.
