White rice is a staple of many Asian cuisines. It pairs well with almost anything you put on top, and it’s quick and simple to make. White rice can be long, medium, or short, with short grain rice, uruchimai (うるち米) being the staple for Japanese everyday cooking and for making sushi rice. But keep in mind that sushi rice is more of a rice preparation method than a type of rice.
What Makes Short Grain Rice Sticky and Perfect to Make Sushi Rice?
Short grain rice is special since it’s very sticky, which makes it perfect for rice recipes that need to keep their shape together, like rice balls called onigiri. Short grain rice is high in a starch called amylopectin, which makes it retain moisture and gives its shiny look when steamed or cooked.
Which Short Grain Rice to Choose?
Going into the rice aisle at Asian grocery stores can get really overwhelming. So, choosing the right rice for you will depend on your budget and the quality you are looking for. There are many varieties and brands of short grain rice. Imported premium brands from Japan have the highest price range. The most popular rice variety is Koshihikari rice. You can find imported premium brands like Shinmei Toyama Koshihikari Rice, the most popular Japanese premium rice, at Japanese grocery stores like Mitsuwa Marketplace or online at Weee and amazon.
High to mid price range US-grown short grain varieties such as Shirakiku Rice, Kagayaki Select, Tamanishiki Super Premium Short Grain Rice and, Tamayaki Gold Short Grain Rice are more accessible at local Asian grocery stores.
Newer varieties of California medium grain rice can also be used to make sushi rice. Brands like Sekka Premium Rice, Nishiki Rice, Kokuho Rose, and Botan Calrose are among the most popular ones at a cheaper price.
How to Cook Sushi Rice?
Rinse the rice with cold water using the hand-claw method to remove excess starch. Wash until the water runs clear ~3-5 times.
Add the correct rice-to-water ratio. For short grain rice is 1:1.1 or 1.2, this means that for 3/4 cup of rice (180 mL, same as 1 rice cooker cup), you will need 200 ml of water.
Soak the rice in water. Short grain rice needs a bit more time to absorb water. So, to get evenly cooked rice you’ll need to soak the rice for ~20 min. Don’t soak for it too long or the rice will turn mushy rather than sticky.
Cook the rice on the stove, in a rice cooker or pressure cooker. I prefer using a rice cooker for its convenience and consistency.
Stovetop Method
- Wash the rice.
- Combine rice and water in a suitable pot with a lid.
- Soak for 20 min.
- Bring to a boil, reduce heat, and simmer until the water is absorbed.
- Let the rice rest for 10–15 minutes to complete the cooking process.
Rice Cooker Method
Most rice cookers have specific settings for making sushi rice, so follow those, but if you have a simple one like me, wash the rice, use the 1:1.1 water ratio, soak the rice for 20 min and cook until the rice cooker stops.
Instant Pot Method
The instant pot comes with instructions on how to make sushi rice. Check your Instant Pot’s manual and cook as indicated since cooking times may vary by instant pot size and brand.
Donabe Pot Method
Donabe is a Japanese clay pot. Using it is relatively simple and easy to clean! Plus, it is quite versatile and can be used to make Chinese clay pot rice, and Asian style soups or hot pots like kimchi-jjigae and Japanese nabe recipes or Sukiyaki.
- Wash the rice.
- Combine rice and water it a 1: 1.1 ratio (600 mL of water per 1.5 cups or 360 mL rice ) in a suitable pot with a lid.
- Soak for 20 min.
- Close with lid and cook at medium- high heat until a constant stream of steam comes out the hole (~14 min).
- Remove from stove and wait for 20 min to finish cooking. DO NOT LIFT THE LID…. RESIST!
- Serve or freeze!
How to Make Sushi Rice?
Sushi rice is a preparation method using cooked short grain rice and a mixture of rice vinegar, sugar, and salt that gives sushi rice its unique flavor. Marukan Rice Vinegar is a common household brand, and my preferred one. Make sure to get the green one (unseasoned rice vinegar).
To make sushi rice, fold the rice vinegar mixture into the rice. Let it cool until it reaches room temperature, and serve!
Sushi rice can have quite a bit of sugar, so I prefer using less sugar. It still curves my sushi rice cravings without increasing my sugar intake.
How to Store Short-Grain Rice?
Uncooked rice can last 1-2 years when stored in a sealed container in a dark and cool place. Now, once cooked, you can store it in various ways. Here are short-term and long-term options.
Short-term storage:
Rice can be kept in the fridge for 4 to 6 days when stored in an airtight container.
Long-term storage, honestly the best method for freezing rice!
You can freeze rice in a big batch or in smaller portions. For a big batch take the rice out of the rice cooker and immediately transfer to an airtight container. Close the lid to keep in the moisture. Let it cool completely and transfer to the freezer. Keep for up to 1 month.
You can also freeze rice in a single serving which is my preferred method. Measure a single serving of rice. You can use a rice bowl to estimate how much you usually eat. Wrap it up with plastic paper into a square. Place frozen rice packets in a freezer bag or in a plastic container for organized storage. Freeze it for up to one month. Two cups of uncooked rice (360 mL) yields 4-6 servings of cooked rice.
Short-Grain Rice Recipes
There are sooooo many things you can do with short grain rice and seasoned sushi rice. Here are just a few short grain rice recipe ideas.
- Inari (Japanese) or yubuchobap (Korean) Tofu pockets filled with rice and topped with various meat or seafood.
- Rice Balls – Onigiri
- Kimbap Korean rice rolls
- Sushi Bake
- Sushi bowl
