A cultivar called Calrose, which is actually a medium-grain rice, is commonly sold as Japanese-style rice in the United States. Short-grain rice, on the other hand, has a higher Amylopectin content, making it ideal for sushi.

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Is Calrose the same as sushi rice?

Sushi (or japonica) rice is a beloved pantry staple in many home kitchens, but we tend to use long-grain rice most often. Short, squat grains and a distinct stickiness when cooked characterize this rice variety, which is commonly sold in the United States as Calrose rice.

Can Calrose rice be used for sticky rice?

So many types of rice are referred to as “sticky rice”—ranging from short grain Japanese, Chinese, and Korean rice to medium grain Calrose and the various types of short grain rice used in Italian and Spanish cuisines.

Can I use Calrose medium-grain rice for sushi?

Short grain rice is essential for sushi because of its stickiness. In some cases, this isn’t true. If you can’t find short grain sushi rice, medium grain varieties like Calrose rice can be substituted. However, if you’re in a pinch, it’s fine to use long-grain rice instead.

What type of rice is used for sushi?

First, some advice.You should only use short-grain Japanese rice to make sushi rice in order to achieve an authentic Japanese standard. This is due to the fact that Japanese rice has a distinct texture and flavor from long-grain rice or jasmine rice.

What is Calrose rice used for?

Medium-grain rice, Calrose, is the product of this process. For dishes where grains need to hold up like sushi, soups or salads, it is ideal to cook it until it is slightly soft and sticky. Because of its mild flavor, calrose rice is an excellent vehicle for strong flavors like herbs and spices.