Many people think sushi is all about the fish and rice is secondary. However, they are far off the mark. It is no exaggeration to say that rice is the most important single element for sushi.
This time, we will learn which rice is the best fit for making sushi from among the many varieties of rice available today.
Different Types of Rice
Our previous blog explained different types of rice. We learned that rice is broadly divided into three categories, one of which is short-grain rice. While there are many types of rice around the world, uruchimai short-grain rice is widely recognized as the best type of rice for sushi.
The blog also introduces recipes for some Japanese dishes with uruchimai and shows how to wash rice properly.
Why Is Short-grain Rice the Best for Sushi?
Short-grain rice has short, rounded kernels slightly longer than their width. When cooked, it becomes fluffy and soft. It has a pleasant consistency and resilience, making it ideal for sushi. The strain of short-grain rice called Koshihikari has gained fame as the best rice for sushi for its perfect balance of resilience, stickiness, and savory taste.
Sushi Rice Available in Europe
You may see rice labeled as sushi rice in your neighborhood. However, you should not choose it randomly because it is labeled as sushi rice; you should choose it carefully. Below are the major brands suitable for sushi. They are mainly a strain of Koshihikari or its kind. Depending on where you are based, they are available online and at an Asian shop.
Yumenishiki
A Koshihikari-cultivar rice called Yumenishiki is grown in Italy. This rice also suits the palates of Japanese people familiar with Japanese Koshihikari rice. It is grown in a rich natural environment with subsoil water from the Alps and under Japanese paddy field management and quality control.
Minori
Minori is an Akitakomachi-cultivar rice grown in Southern Catalonia, Spain. Having a somewhat light flavor and less stickiness, Akitakomachi is a sub-type of Koshihikari from which a sweet taste is derived. The rice has earned its position as the highest quality rice due to its state-of-the-art rice milling technology and production quality control. Many renowned restaurants in the EU favor this rice.
Kagayaki
Grown in California, Kagayaki is also available in some parts of Europe. This Koshihikari-strain rice uses the milling method known as Kapika, which uses no water in the milling process. This process produces highly polished, water-absorbent rice with great taste and texture. Grown efficiently and sustainably, Kagayaki is often used in high-end Japanese restaurants.
Sushi Rice Available in the U.S.
As explained above, Kagayaki is one of the representative kinds of rice varieties available in the U.S. Below are other kinds popular among the U.S. audience.
Tamaki Gold
Having a very moist kernel and perfect consistency, Tamaki Gold is California-grown Koshihikari rice known for its high quality worldwide. Initially, a Japanese man who was a rice grower in Japan produced this rice in California using Japanese rice milling machinery and techniques. Tamaki Gold is selected from only the finest Koshihikari rice produced by farmers in the Sacramento Valley. These days, they export the rice to other markets, such as Canada, Brazil, Hong Kong, and Singapore.
Nozomi
Nozomi is also grown and harvested with care on fertile farmland by farmers in the Sacramento Valley of California. This Koshihikari rice is milled using the Kapika method, which produces highly polished rice. It has stickiness and sweetness, with a rich flavor and aroma.
Shirakiku-brand Koshihikari
Like other varieties, this short-grain rice is grown in Sacramento, California. It has a slightly sweet flavor, an off-white color, a soft texture, and firmness. These characteristics make it ideal for sushi, but it can also be used in a variety of ways in many Asian cuisines as well as Japanese cuisine.
Tamanishiki
Tamanishiki, California-grown rice, uses two strains of premium quality short-grain rice: Koshikikari and Yumegokochi. This combination creates both well-rounded sweetness and consistency. Polished carefully with the Kapika method, the rice only needs a quick wash to cook to a delicious taste.
Other Sushi Rice Recommended by MJCA
Different sushi chefs have different preferences. However, there are several characteristics that are desirable for the varieties of sushi rice. These include mouthfeel, firmness when making nigiri, and chemistry with vinegar. In other words, the rice grains should have adequate firmness and moisture when mixed with vinegar, which can keep a pleasant texture for a long time.
Besides Koshihikari, other varieties that meet these characteristics include Sasanishiki and Akitakomachi.
Sasanishiki
Sasanishiki is one of the representative kinds, with a light flavor that enhances the taste of vinegar and the ingredients. It used to be as popular as Koshihikari in Japan. Indeed, even today, when the production of Sasanishiki is declining, many sushi chefs still use it as their favorite.
Akitakomachi
As mentioned briefly in Minori above, Akitakomachi has a light texture with the sweetness and flavor derived from Koshihikari. It produces a great taste even when cold. The key feature of Akitakomachi is that it goes well with vinegared rice. It absorbs vinegar well, giving the sushi rice a brilliant luster and texture on your tongue.
Besides, Haenuki, widely used in rice balls by major convenience store chains, and Nihonbare, characterized by its excellent texture, are other sushi rice varieties used by many sushi restaurants.
It is worth noting that old rice, harvested more than a year ago, is recommended over new rice for sushi. This is due to the difference in moisture content. New rice has a high water content, which can cause an unfavorable balance with the vinegar and make it watery. However, old rice has an optimum water content, making it a good match for vinegar.
Learn More about Sushi with MJCA!
Rice, the most important single ingredient for sushi, can make or break your sushi. You will be surprised by how different your sushi can be just by changing the variety of rice. Understanding the best rice for sushi enables you to optimize the quality of your sushi.
Our Sushi Masterclass –Foundation– course reveals the essential information you should know about rice. Extensive content regarding rice is available online, covering the content from which rice to choose to how to make sushi vinegar. This course is also available in our Grand Membership Plus, providing all of our current and future courses (a certificate or live sessions with a master chef are not included in the plan).
You are more than welcome if you wish to have a free consultation. We are here to help you achieve your long-held goal!
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