
How to choose the right kind of rice for sushi?
Rice is a crucial part of the gastronomy and culture of the Far East, which is particularly obvious in Japan, the land of sushi. But not every rice is a good fit for sushi. Many types of rice are available on the market, and each will shine in a different dish.
Sticky rice
Sushi requires sticky rice that creates compact lumps, perfect for decorating with different types of raw fish. To achieve such stickiness, one must pick rice with a small grain and a lot of starch. Therefore, the right kind of rice for sushi is Japonica, Japanese short-grain rice. A good alternative is also Nishiki, Californian medium-grain rice. Unlike long-grain rice, types fit for sushi contain a high amount of amylopectin, an ingredient that allows the grains to puff up slightly and soften pleasantly without falling apart.
Can sushi be made with brown rice?
People are more and more conscious of their health and well-being. Therefore, the question of making sushi with brown rice came into the spotlight. The answer is yes, it can be done, but the taste is a matter of personal preference. Experts say brown rice’s grainy texture, fibers, and composition will overpower other flavors. However, you can use alternative varieties of short and medium-grain rice when preparing traditional Japanese savory and sweet dishes. The more the chef deviates from the usual varieties, the more likely the taste and texture will not be the same. For example, some types of rice popular in other cuisines, like Indian Basmati or Iranian Jasmin, are not suited for sushi. They are long-grained with little starch and zero stickiness, so it’s best to use them in other dishes where they perfectly complement other ingredients and create a sense of magic.
We strive to offer our guests high-quality authentic dishes, which is why we use Nishiki rice. Book your table and visit us to make sure we cook every grain perfectly.