Delving deeper into Sushi rice

Last time, I introduced you to Sushi rice and explained the rich history behind the delicious snack. Today, I’m delving deeper into rice and sharing more knowledge.

I’m often asked: “Can we use Basmati rice for Sushi?”

The short answer? No.

When I used to host Sushi classes, I asked participants, “Would you use Basmati rice for making sushi?” Well, everyone said “No”. If I asked, “Why?” quite a few people shot their hands up and said, “Because it’s not sticky!” Quite right!

So, what do we use for making Sushi?

It’s Japonica rice or short-grain rice.

But up to a few years ago, most Sushi rice I saw in the shops was not short-grain rice but medium-grain.

One can guess that medium grain rice and Japonica rice have something in common.

It is the stickiness.?

The stickiness of the rice has a lot to do with the two types of starch included in rice.

One is called Amylopectin, the stickiness creator and Amylose does the opposite: it reduces the stickiness. The more amylose there is, the less sticky the rice is. On the other hand, the more Amylopectin there is, like “Sushi Rice”, the more sticky the rice is when cooked.

White refined rice is made of 70% starch; the rest is a combination of protein, fat, vitamins, minerals, etc. The amount of amylose in this 70% part decides whether a particular type of rice is suitable for Sushi. That also affects the eating experience of the rice.

(The left is Japonica, the right is Indica, and the middle is Javanica - source)

80% of the rice grown across the world is Indica rice.

Basmati rice and Thai rice all belong to this family. Because of the higher amylose starch content, 23 to 31%, each grain of rice stays individual and separated when cooked.

It never becomes sticky. This is the reason why it’s not suitable for Sushi making at all.?

Because of these characteristics, Indica rice is normally cooked differently from Japonica rice. It is cooked with lots of water, and after the rice is fully cooked, the excess water is drained, and the rice is left in the pan to steam up.

This method would never work with “Sushi rice”.

Javanica Rice is another common rice worth mentioning. It’s typically best used as risotto rice, but it’s okay for Sushi, too. Originating from Java, this type of rice is also known as Arborio, Carnalori and Vialone Nano. Javanica rice is shorter than Indica rice, and because its length is somewhere between Indica rice and Japonica rice, it is labelled Medium-Grain.

The amylose starch content is reduced to 25% or less, and it can develop stickiness as much as Japonica rice. And it’s Japonica Rice that I call the “real” Sushi Rice. Its Amylose content is no more than 20%. It is mainly grown in Japan, Korea, some parts of the Middle East, and Europe, and it is round and small in shape.?

In Japan, about 99.9% of the rice served for meals is Japonica rice.

In other words, “Sushi rice” is all there is. For the Japanese, when someone says “Sushi meshi” which means “Sushi rice,” it is the rice cooked and flavoured with Sushi vinegar and ready to make Sushi. Amongst Sushi chefs, it is called “Shari”.?

The Japonica rice grain is short and round.? This is the reason why it’s often called short-grain rice. It has less amylose and higher amylopectin, creating that particular bouncy texture when you bite into it. It is sticky but stays individual with the lustre on the surface, making it look like an individual little pearl.

The rice oozes the delicate sweetness, too.? This works with the acidity of the Sushi vinegar and enhances the taste of the topping or filling that the chef added.?

Not all Japonica rice is used for the everyday meal. As opposed to having amylopectin at 80% (also known as Uruchi Mai or Uruchi Rice) some would have all its starch as amylopectin. It is called “Mochi Gome” or “Mochi Rice”. Another name is “Glutenous Rice”.

(On the right hand side is the Mochi Gome, and the left is the normal rice used for Sushi and every day dishes - image source)

?Mochi Gome is either steamed before being pounded into sticky soft yumminess, or it is ground into a powder mixed with water to make Mochi that surrounds ice cream.? Yes, this is how the ice cream Mochi we now see in big supermarkets these days is made!?

So now we know what type of Rice we use for Sushi.?

And there you have it - a brief history of Sushi rice and an explainer of my favourite food, the Japonica rice! I’ll continue to share more in the “ultimate guidebook” every two weeks. Check back to my LinkedIn profile for the latest soon, and don’t hesitate to reach out if you have any questions.

I’m Kiyoko Hay, Commercial Director at Sushi-Robots, Europe's leading sushi machine manufacturer. Find out more about our Nigiri machines, Maki machines, Gyoza machines, and Ramen machines on our website at sushi-robots.eu.?