As a sushi lover, I’ve appreciated the subtle difference between white rice and sushi rice. The two grains may look similar, but white rice and sushi rice are two completely different grains with distinct characteristics – knowing which is suitable for your dish to provide a satisfying meal! Sushi rice is shorter, plumper, and stickier than its white counterpart. This unique texture holds together the delicate ingredients of your favorite sushi rolls.
In this blog post, let’s explore the differences between white rice and sushi rice, their taste and texture differences, and why sushi rice is always best for making delicious sushi dishes.
What is sushi rice?
Sushi rice is a special Japanese short-grain white rice seasoned with vinegar and sugar. This type of rice gives sushi it’s signature sour flavor, which lends the traditional Japanese dish its name – “sushi,” meaning “sour-tasting” in Japanese.
Unlike regular white rice, sushi rice is steamed and is much stickier, making it ideal for rolling sushi rolls. If you can’t find Japanese short-grain white rice, other types, such as medium-grain rice, can work in a pinch. Long-grain rice, like Jasmine or Basmati rice, is not suitable for sushi as it does not stick together well since these rice types need the right texture or enough starch.
Can you use any rice for sushi?
No, using the right type of rice for sushi is crucial. Short-grain Japanese white rice (Japonica or Shari), like Tamanishiki, is the best type of rice for making sushi as it has a higher starch content, giving it the perfect clinginess for rolling and creating your sushi.
Sushi rice is special for a reason:
It has the perfect balance of stickiness and texture to hold together different ingredients in sushi rolls. Unlike regular white rice or rice usually used in curries or burritos, sushi rice contains vinegar that adds flavor and helps preserve its firmness. This helps make sure that your sushi rolls stay intact.
Additionally, sushi rice is slightly sweeter than regular white rice, as it contains sugar. This helps to balance out the flavors of the other ingredients in sushi rolls, adding a subtle sweetness that enhances the overall flavor profile.
What is the secret to perfect sushi rice?
I have to say, the secret of sushi rice lies in the four essential ingredients – salt, vinegar, sugar, and kombu ( seaweed kelp).
- Salt is used for seasoning and helps the grains of rice stick together when forming sushi rolls.
- Rice vinegar, or “su” in Japanese, adds extra flavor to make the sushi taste even better.
- Sugar helps balance the dish’s saltiness, and kombu (dried seaweed kelp) gives sushi rice its distinct umami flavor.
- You cook the rice with dried seaweed kelp to give it that signature taste. When you combine these four ingredients, you can be sure of a delicious and flavorful sushi rice dish. 🍣 🥢 🍱 🍙 🤗.
What is white rice?
White rice is milled with its husk, bran, and germ removed. This makes it easier to digest and prevents it from going bad quickly. After milling, the rice is polished, which makes it look shiny and white. The polished white rice is what you typically find in grocery stores and what people use to make dishes like white rice pudding, fried rice, or jambalaya.
White rice also has a mild flavor compared to other types of rice, so it pairs well with many different ingredients. It is one of the most versatile ingredients in many dishes, from savory to sweet. White rice can also make sushi and other traditional Asian cuisine.
A Guide to rice varieties.
Bad rice can be incredibly frustrating. There’s no avoiding the steep learning curve that comes with perfecting your rice-cooking skills, but there is one thing you can do to give yourself an edge: pick the right kind of rice.
A visit to the grocery store can be overwhelming when deciding which type of rice is best for your dish. Although wide varieties of grains are available, the most common types are long, medium, and short-grain. Each type has unique features that lend themselves to different cooking methods and dishes.
Here’s a guide to help you:
1 Short-grain rice:
American short-grain brown rice and Japanese sushi rice are two common varieties in your local grocery store. Short-grain white rice, also known as “sushi” or “glutinous” rice, has shorter, plump, and stickier grains with a glossy sheen and higher starch content. When cooked, the sushi rice grains cling together and remain slightly firm, making them perfect for creating molded salads and puddings.
2 Medium-grain rice:
There are two types of medium-grain rice. One is called Arborio, and the other is Valencia. It is a great way to make dishes such as risotto because they produce moist, tender, and slightly chewy grains. They also tend to stick together when cooked. Another medium-grain variety of rice worth mentioning is Bomba rice which is perfect for Spanish and Mexican dishes like paella (check the recipe here). This medium-grain rice absorbs more liquid than other types, so it’s great for dishes that require a saucy or creamy texture.
3 Long-grain rice:
Im a huge fan of long-grain rice, and it is suitable for a wide range of dishes. Its long, slim grains make it perfect for pilafs, biryani, salads, and side dishes. The texture is firm yet fluffy, staying separate even after cooking. American long-grain white and brown rice, Basmati rice, and Jasmine rice are all long-grain varieties that I enjoy.
I highly recommend Rice Global Networks and New Histories for an even deeper exploration into the wonderful world of rice. It’s a great book for learning about this important foodstuff’s cultural significance and history.
White rice vs sushi rice: What are the differences?
There can be some confusion between these two types of rice as they look quite similar. The main difference between white rice and sushi rice is that the latter has been specially prepared to make it suitable for sushi dishes. So, while white rice can be used as sushi rice, and vice versa, it’s not always the best option.
|Characteristics||Sushi Rice||White Rice|
|Preparation||Seasoned with Kombu, vinegar, salt and sugar||unseasoned|
|Texture||soft, sticky & clumpy||stay fluffy & separate after cooking|
|Type of grains||short-grain||medium-grain & long-grain|
|Taste||delicate sweetness & tartness||light & subtle|
|Uses||sushi, poke bowls & rice bowls||variety of dishes|
|Varieties||sushi rice, glutinous rice, brown short-grain||Jasmine rice, basmati|
1 The Preparation.
The difference lies in their preparation. To make sushi, you can add kombu (seaweed kelp) when cooking rice though it is optional. After that, you can add vinegar, salt, and sugar. This step of seasoning the sushi rice not only gives it the necessary stickiness to hold together as a sushi roll but also adds flavor.
On the other hand, cooking white rice does not require special treatment – so its flavor profile is much milder and closer to regular steamed white rice than what you’d typically expect from sushi rice.
2 The texture.
Sushi rice has a stickier texture than plain white rice; it’s also sweeter, with a slight tang due to the added vinegar. All this combines to make it the perfect foundation for rolling up your favorite taste combinations. It has just enough bite to hold everything together and make for a great sushi experience.
Rice is one of my favorite ingredients to work with. I love the white rice texture – it’s soft but not mushy, and it has a deliciously clean and sweet taste that also gives off a wonderful fragrance. It makes for a perfect canvas to add flavors and textures from herbs, spices, or vegetables to create amazing dishes.
While you can use white rice to make sushi, it won’t have the same texture or flavor as sushi rice. For a dish to qualify as true “sushi,” it must be made using sushi rice.
The taste of sushi rice is unlike any other. It has a delicate sweetness and tartness that balances perfectly with the other ingredients in your favorite sushi roll. The taste reminds me of fresh-baked bread, yet with just enough salt and sugar to keep things interesting. But what makes this rice so special is its texture. It’s sticky, chewy, and yet not overly gooey.
The taste of white rice is relatively light and subtle, but it’s a taste that I find somewhat comforting. It’s not overwhelming like other grains so it can be used as a great base in many recipes. The texture of white rice also varies depending on how long it is cooked—the longer you boil it, the softer and stickier it becomes.
4 Cooking methods:
Cooking sushi rice is a different process than cooking regular white rice. You’ll need less water than usual, which will help the sushi rice grains become sticky enough to absorb seasonings and ingredients.
This is because cooking sushi rice with fewer water results in the grains having a higher starch content. This increased starch content helps the grains remain sticky and clump together once cooked, allowing them to absorb better whatever seasonings you decide to use for your sushi rice.
Once the cooking process is complete, allow the cooked sushi rice to steam for several minutes. This step is not necessary for cooking regular white rice, but it helps the sushi rice absorb seasonings and ingredients better. After steaming, your sushi rice will be ready to use!
One of the differences between sushi rice and white rice is seasoning. Sushi rice is seasoned with vinegar, salt, kombu, and sugar to enhance its flavor. This seasoning gives the sushi an additional taste that enhances the overall flavor. On the other hand, white rice has no seasoning, making it quite bland in comparison.
When it comes to storage, both types of rice should be stored in an airtight container. To keep the rice from drying out, wrap a damp kitchen towel around the container and store it in the refrigerator. Consuming stored rice within one day is recommended for optimal taste and safety.
7 Glycemic Index
The Glycemic Index (GI) chart shows how quickly and dramatically carbohydrates affect blood sugar levels. Foods with a low Glycemic Index rating, such as fruits and vegetables, have a lower effect on your blood sugar than those with a high Glycemic Index. This can be very helpful in managing diabetes or other conditions requiring careful blood sugar level control.
The glycemic index of sushi rice is relatively high, at around 89. This means that it has a high glycemic response and can cause rapid spikes in blood sugar levels. The glycemic index of other ingredients used to make sushi varies, depending on the sushi. You can check the food data central database for ingredients’ exact glycemic index values.
On the other hand, white rice has a glycemic index of 72, which means it is quickly absorbed into your bloodstream. Eating white rice can cause blood glucose levels to spike, leading to a feeling of increased energy and alertness. However, overeating white rice can lead to a rapid spike and crash in your blood sugar levels, leaving you tired and sluggish.
For sushi rice: Short grain, squat grain shape.
Sushi rice is also known for its mild sweetness that comes from its higher starch content than other grain types. When cooked, these grains have a distinct stickiness and pleasant texture. It is ideal for sushi rolls or nigiri because the grain sticks together easily without crumbling apart, so you get perfectly-shaped pieces every time.
White rice is sorted into three main categories according to the grain shape: short-grain, medium-grain, and long-grain.
Short-grain white rice has a grain that is rounder, plumper, and shorter than other types of white rice. It absorbs more moisture while cooking and becomes stickier when cooked. It’s best used for dishes like sushi, risotto, paella, and other dishes where a sticky texture is desired.
Medium-grain white rice has a grain that is between long-grain and short-grain white rice. It has intermediate moisture absorption during cooking and is not as sticky as the shorter grains. The grains hold their shape better than the long-grain white rice making it perfect for salads, casseroles, and other dishes that require the grains to remain separate.
Long-grain white rice has a longer grain than other white rice types. It absorbs less moisture during cooking resulting in a drier, fluffier texture which is perfect for pilafs, stir-fries, and as a side dish. The grain also remains fluffy, separated, and not sticky when cooked.
Indica and Japonica are the two main subspecies of rice. Indica varieties typically have long grains, though there are also some short-grain varieties. On the other hand, japonica varieties tend to have shorter grains, although it’s not unheard of to find long-grain Japonica at your local grocery store.
Subspecies are a helpful indicator of more than just the shape of each grain, which is why it’s important to group types according to their subspecies. Knowing the subspecies can help you choose the right type for your recipes and cooking needs.
Global rice varieties:
In Japan, short-grain rice is the most widely consumed and is mainly comprised of Japonica rice. Medium-grain rice is slightly longer than short-grain rice and includes varieties like Calrose. Long-grain rice tends to be thin and long, similar to what you might find in Thailand, commonly known as Indica rice.
Although Japan is famous for its short-grain rice, global varieties of medium and long grain can easily be found in most grocery stores. Each type of rice has a different flavor, texture, and cooking method that allows it to be used in various dishes. Experimenting with global rice types can add an exciting twist to any dish!
There are two types of starch in rice: Amylose and Amylopectin. The percentage of each varies depending on the type of rice. For example, Japonica rice has a high content of Amylopectin at around 80%, while Indica rice is lower with only 70%. This higher amount of Amylopectin in Japonica rice gives it a stickier consistency when cooked compared to its counterpart.
Indica rice varieties:
Indica rice varieties have been a staple in the diets of people around the world for centuries. It is often long-grained and aromatic, making it a favorite for many dishes, such as pilafs and biryani. The fragrant aroma of Indica rice has made it popular among foodies who like to experiment with different recipes and flavors.
1 Basmati rice:
Basmati cooks up soft, fluffy, and distinct. Basmati’s long-grained shape and distinctive aroma make it ideal for flavorful dishes like pilafs, biryani, and many curries. Basmati is also popularly served as part of a thali or with chicken tikka masala.
|Variety||Indica variety of rice with a long-grain shape.|
|Grain shape||long and slender, which gives them a fluffy texture when cooked.|
|Origin||traditionally grown in India, but a variant called Texmati is cultivated in the United States.|
|Flavor||nutty and slightly floral.|
|Appearance||rich brown color and is highly polished.|
|Texture||the grains are extra long, slender, and fluffy after cooking|
|Uses||Biryani, Pilaf or pilau, stir-fries|
Variety: Basmati is an Indica variety of rice with a long-grain shape.
Grain shape: Basmati grains are long and slender, which gives them a fluffy texture when cooked.
Origin: Basmati is traditionally grown in India, but a variant called Texmati is cultivated in the United States.
Flavor: Basmati has a unique flavor that is nutty and slightly floral.
Appearance: It has a rich brown color and is highly polished.
Texture: When cooked, the grains are extra long, slender, and fluffy.
Aroma: Basmati rice has a distinct nutty fragrance.
Taste: It also has a sweet, delicate taste that makes it perfect for any meal.
Nutrition: This type of rice is rich in essential vitamins and minerals that provide many health benefits.
Region: Basmati is traditionally grown in India, but a variant called Texmati is cultivated in the United States.
Uses: Basmati rice is often used to make traditional Indian dishes such as biryani and pulao. It can also be incorporated into salads, stir-fries, soups, risotto, and desserts.
Cooking: Basmati rice is best cooked using the absorption method, which absorbs all the flavors of the other ingredients in a dish.
Storage: To keep basmati rice from becoming dry and hard, store it in an airtight container when not in use. Also, keep it away from direct sunlight and moisture.
Health Benefits: Basmati rice is a great source of fiber, vitamins, and minerals. It has been known to reduce cholesterol levels and help with weight loss. It also helps to maintain blood sugar levels and improve heart health. Furthermore, basmati rice is low in calories, so it can be enjoyed by people who are health conscious.
2 Jasmine rice:
When I’m preparing a Thai meal, Jasmine rice is always my go-to choice. It has a unique flavor that pairs perfectly with all kinds of dishes, from curries to stir-fries. Plus, it offers a slightly firmer bite than Basmati – which is why I love it in fried rice!
|Variety||Jasmine rice is an Indica variety of rice|
|Origin||primarily grown in Thailand, though it can also be found in other countries.|
|Flavor||similar aroma to Basmati but is far more pronounced when fresh. Its flavor is sweet and nutty.|
|Appearance||has a brown, red, and polished white finish.|
|Texture||soft, slightly sticky|
|Uses||can be used for various dishes|
Variety: Jasmine rice is an Indica variety of rice with medium-grain size and a distinct aroma.
Appearance: Jasmine rice has a brown, red, and polished white finish.
Region: Jasmine rice is primarily grown in Thailand, though it can also be found in other countries.
Taste & Aroma: Jasmine rice has a similar aroma to Basmati but is far more pronounced when fresh. Its flavor is sweet and nutty.
Uses: Jasmine rice can be used for various dishes, from fried rice to pilafs. It is also commonly used for desserts such as kheer or sticky rice cakes. Jasmine rice is popular for those looking to make authentic Thai dishes.
Storage: Jasmine rice should be stored in an airtight container away from light and heat sources, as extended storage can cause it to lose much of its aroma. New-crop jasmine rice will have the most intense flavor and scent.
Japonica Rice Varieties.
Japonica rice is a short- to medium-grained rice found worldwide. Its texture is quite sticky because it has a high amylopectin content and doesn’t have much aroma. Japonica rice varieties are consumed less than Indica varieties, though they are still prevalent in certain areas.
1 Sushi Rice:
Appearance: Brown, polished white, and germinated (“GABA”)
Region: Primarily Japan or the United States
Taste and Aroma: Mild / Neutral
Uses: sushi, sushi rolls, sushi-style dishes
Storage: Cool and dry
Grain Shape: Short- and medium-grain
Sushi rice is a critical type of Japonica rice. It has been cultivated to have the perfect sticky texture for making sushi—it holds together just enough to make sushi rolls possible without becoming too dry. The flavor is neutral, and the aroma is faint, so it doesn’t overpower other ingredients. Its subtle sweetness also pairs exceptionally well with sushi fillings and other dishes.
2 Sticky/Glutinous Rice
Appearance: Brown, purple/black, polished white
Grain shape: Short-grain
Region: Across Asia, primarily in East and Southeast Asia
Uses: Sticky rice is an essential ingredient in many traditional Asian dishes, ranging from savory to sweet. It’s a side dish, cooked into desserts like mango sticky rice, stuffed inside dumplings, used as a wrap for meats and vegetables, and even added to soups.
Known as “glutinous” rice because of the high starch content, sticky rice has a unique texture that makes it perfect for soaking up sauces or binding ingredients together. Sticky rice is also relatively high in Amylopectin, which gives it trademark stickiness and chewy texture.