Sushi rice is short-grain Japonica rice grown both in Japan and in California where it is also used as table rice. Japanese short-grain rice is high in the chemical amylopectin, so when it is cooked it becomes moist and sticky. Avoid using newly harvested rice for sushi rice preparation because it contains too much moisture resulting in rice that is too tender for use in sushi. California-grown medium-grain rice is also used in sushi preparation and is well suited for sushi roll making.
OTHER VARIETY OF RICE
WHAT IS MOCHI-GOME (sweet rice) ?
Mochi-gome, Japanese sweet rice is a short grain variety that is composed of almost 100% amylopectin. When mochi-gome is cooked it becomes very moist and sticky. The cooked rice has noticeable fragrant aroma, mochi-gome is a popular rice for use in savory rice dishes and sweet preparations.
RICE RELATED PRODUCTS
MIOLA FOR SUSHI RICE (#30320)?
Miola for Sushi Rice is a powder that is added to water in which rice for sushi preparation is cooked. It helps the rice to become attractively plump and glossy. In addition, rice cooked with Miola develops the ability to thoroughly absorb the vinegar dressing used to make sushi rice. The prepared sushi rice, therefore, is light in texture and easy to handle.
WHAT IS MIOLA FOR TABLE RICE (#30319)?
Miola for Table Rice is for use in preparing rice for dishes other than sushi. Miola powder is added to the water in which the rice is cooked. The cooked rice acquires plump texture, glossy appearance and an excellent flavor. An important feature of rice prepared using Miola is that the flavor remains even after the rice has cooled.