Short-grain, glutinous rice that becomes delectably sticky upon cooking, sushi rice has a subtle sweetness and a firm bite that balances perfectly with vinegary dressings. It is the foundation of exquisite sushi and sashimi creations.
Where it comes from
Sushi rice, or shari, hails from Japan and is integral to its culinary traditions, dating back to ancient times when fish preservation methods involved fermented rice.
In the kitchen
Essential for sushi, it provides the necessary texture and flavor, allowing toppings to adhere while also absorbing the tangy flavors of rice vinegar mixed in during preparation.
Nutrition (per 100g)
130kcalCal
2.0gProtein
0.3gFat
28.0gCarbs
0.5gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Rice Vinegar
Fold gently while warm. Vinegar's tang lifts rice, giving it that signature sushi zing. Don't overmix to avoid mush.
Nori
Press rice onto nori quickly. The seaweed's umami wraps around rice, adding depth and a hint of the ocean.
Soy Sauce
Dip lightly. Soy's saltiness complements the rice's subtle sweetness without overpowering.
