Is Japanese rice the same as sticky rice? What kind of rice is sushi rice? Is sushi rice the same as regular Japanese rice? Today, we will address your frequently asked questions regarding rice in Japanese cuisine.
The significance of rice in Japanese culture cannot be overstated. It is the daily staple, a source of cultural identity, a driving force of the Japanese economy, and the fundamental element of Japanese cuisine. Whether you want to venture into Japanese cooking or make sushi for a party, the first step is to learn the basics of rice.
Table of Contents
Before we delve deeper, let’s take a quick look at the overall varieties of rice.
Three Main Classifications of Rice
Generally, rice varieties can be classified into three groups—long, medium, and short-grain—based on their length-to-width ratio when cooked.
1. Long-Grain Rice
The grains of long-grain rice can be recognized immediately by their lengthy and cylindrical-shaped appearance. They are roughly 4-5 times as long as wide and are the most commonly used rice. When cooked, the rice stays fluffy yet firm, and the grains are separated and not sticky. Examples of long grains include Jasmine rice, Basmati rice, Mexican rice, traditional American long-grain white or brown rice, and European-grown style rice.
2. Medium-Grain Rice
Medium-grain rice is usually about 2-3 times longer than wide. When cooked, the grains are tender, moist, and slightly chewy and tend to stick together a bit. Examples of medium-grain rice include Bomba rice (used in Paella), Arborio rice, and most Asian-style rice, such as Chinese.
3. Short-Grain Rice
Short-grain rice is short, plump, and only slightly longer than wide. The rice grains cling together without being mushy when properly cooked. The grains have a higher starch content than regular rice.
Combining medium-grain and short-grain rice into the same category is common, which can be confusing. Most Japanese rice is short-grain, although medium-grain Japonica rice can be grown in California.
What is Japanese Rice?
In Japanese cuisine, there are two main types of rice, both belonging to the short-grain Japonica variety.
The first type is uruchimai (うるち米), also known as Japanese short-grain or everyday eating rice. This is the standard rice served with meals and is used in dishes like sushi, onigiri (rice balls), and a wide range of home-cooked meals. It’s also the type of rice used to make sake and rice vinegar.
The second type is mochigome (もち米), or Japanese sweet/glutinous rice. Despite also being short-grain, it is noticeably stickier, chewier, and more glutinous than uruchimai. Mochigome is used in traditional foods like mochi (rice cakes) and wagashi (Japanese confections).
Although both types share a sticky texture, they are used differently and are not interchangeable in cooking. Mochigome’s unique texture makes it suitable for specific dishes that require a more cohesive, chewy consistency.
In Western countries like the U.S., the term “sticky rice” is sometimes loosely used to describe rice with a sticky texture. However, the term lacks a precise definition and can refer to different types of rice depending on the context. This often leads to confusion.
In many Asian cultures, “sticky rice” specifically refers to glutinous or sweet rice, like mochigome or Thai sticky rice. While Japanese short-grain rice is stickier than long-grain varieties like Jasmine or Basmati, it is not the same as true glutinous rice.
👉🏻 Learn more about Japanese Sweet Rice (Glutinous Rice).
What is Sushi Rice?
Sushi rice is steamed Japanese rice flavored with sushi vinegar. It is only used for sushi. It is known as sumeshi (酢飯) or vinegared rice in Japan.
Confusion occurs when “sushi rice” is used as a label for regular Japanese short-grain rice outside Japan. Some recipes sometimes refer to Japanese rice as “sushi rice.”
Regular Japanese rice, known as gohan (ご飯), is typically cooked plain and served as a staple in everyday meals—whether alongside Japanese curry, in donburi rice bowls, or shaped into onigiri rice balls.
👉🏻 Learn How to Make Sushi Rice.
Where to Buy Japanese Rice
You can buy it at Japanese or Asian grocery stores. Most major grocery stores like Walmart, Whole Foods, Target, and local chains also carry some common brands that you can find in the Asian aisle. Alternatively, you can buy it from online grocery stores or our Amazon shop page.
How To Choose The Best
There are many different brands out there. Regarding quality, Koshikikari is the preferred variety, and you can find various brands at Japanese grocery stores.
Look for the label ‘新米‘ (shinmai) or ‘new crop‘ on the rice bags for the year’s fresh crop. This specialty is only enjoyed for a few months in the fall.
Short-Grain White Rice
My personal favorite is Koshihikari rice from Toyama, Japan. This bag is sold at Nijiya Market.
Other good brands to consider:
- Shirakiku Koshihikari Rice, which is a Koshihikari variety from California.
- Tamaki Gold (a California-grown Koshihikari) – premium rice brands
- Tamanishiki Super Premium Short Grain Rice (a hybrid of Koshikikari and Yuma Gokochi) – premium rice brands
Short-Grain Brown/Gaba Rice
- Genmai Sukoyaka Brown Rice
- Koshihikari Premium Sprouted Brown Gaba Rice – You can also look for Akita Komachi brown rice at Nijiya Market
Readers Recommendation
- Some people also highly recommend Lundberg Family Farms Organic Sushi Rice (Japanese short-grain rice).
- Try California-grown medium grain or hybrid varieties for more affordable and widely available choices. Botan Calrose, Nishiki, and Kokuho Rose are standard brands. They may not be the best, but they are usually cheaper in price.
The judging criteria for the best Japanese rice usually include freshness, sweetness, shininess, and pleasant fragrance. You can give a few of the rice brands above a try. Once you learn how to cook them properly, you can decide which rice you like most.
Varieties of Japanese Rice
There’s also a wide variety, such as white rice, brown rice, and the newer crops that include genmai/GABA rice, Haigamai, Buzukimai, etc.
We have a separate post covering the varieties of Japanese rice.
👉🏻 To read more: Types of Japanese Rice.
How to Store Rice
I recommend buying enough rice for your household to finish within a month. While buying a big bag and going through it for several months may seem cost-efficient, the rice can go bad if not stored properly.
Store the rice in airtight containers such as Oxo airtight containers, and leave leftovers in the bag. Seal the bag tightly with tape to seal in moisture and freshness. Refill the container when it is empty. You can store the rice at room temperature or in the fridge.
Different Methods to Cook Perfect Rice
Now that you’ve learned the basics, it’s time to learn how to cook it properly. Pull out your shamoji (rice paddle), and don’t miss out on our helpful tutorial posts below:
Method 1: Rice Cooker
👉🏻 Learn How to Cook Japanese Rice in a Rice Cooker and How to Cook Short-Grain Brown Rice in a Rice Cooker.
Method 2: Pot on the Stove
👉🏻 Learn How to Cook Japanese Rice in the Pot on the Stove.
Method 3: Instant Pot
👉🏻 Learn How to Cook Japanese Rice in an Instant Pot and How to Cook Brown Rice in an Instant Pot.
Method 4: Donabe
👉🏻 Learn How To Cook Rice in a Donabe.
How to Store Cooked Rice
👉🏻 To learn How to Store Cooked Rice. We pack leftover rice in the freezer!
Frequently Asked Questions
alrose rice refers to the medium-grain rice that is grown in California. ‘Cal’ is a product of California, and ‘rose’ indicates medium-grain rice.
Developed by Japanese-Americans in 1948, it has been used as reasonably convenient and inexpensive rice for many years in the US. It has a well-balanced flavor with moderate stickiness and is robust enough that most people and Japanese restaurants in the US use it for sushi and other Japanese dishes.
You can say Japanese and Korean rice are pretty much the same. They are short-grain Japonica rice cultivars with the same natural sticky texture once cooked. The differences are where the rice is cultivated and how the Japanese and Koreans prepare it.
In fact, the Japanese imported rice to Korea, replacing many native Korean rice varieties. You can read more about the history here.
So, the short answer is yes, you can substitute Japanese rice with Korean rice. It all comes down to personal preferences over brands and the origin of cultivation.
We do not recommend using jasmine rice for making sushi. It has a drier texture and different flavors, and the grains don’t stick together, so your sushi (or rice ball) will fall apart.
Since you can easily buy Japanese rice online or on Amazon, we recommend buying a small bag and using it for your sushi and other regular meals like Onigiri (Japanese Rice Ball) and Oyakodon.
Arsenic is a natural compound found in the soil, especially where rice is grown. If you’re concerned about it, here are a few things you can do:
Choose white rice over brown rice – The rice bran holds most of its arsenic. The rice bran has been stripped away for white rice, so it has lower levels of arsenic.
Choose reputable brands such as Shirakiku Rice, Tamaki Gold, and Lundberg. Lundberg Family Farms tests their rice and publishes the results on their website.
Soak and rinse the rice thoroughly, and cook them well.
Another option is to follow the latest PBA method by the Institute for Sustainable Food. It involves parboiling the rice in pre-boiled water for five minutes before draining and refreshing it, then cooking it on a lower heat to absorb all the water.
Rice is naturally gluten, cholesterol, sodium, and sugar-free, making it an ideal source of carbs for energy. Brown rice generally contains more vitamins, minerals, and fiber. However, most rice manufacturers enrich white rice to replace the nutrients lost during processing.
Choose the type of rice suitable for your health and digestive system. If a higher-fiber diet works better for you, go with brown rice or vice versa.
Whole grain rice is always the better choice for diabetics, as it contains the lowest GI (glycaemic index). Once digested, it releases its energy slowly, stabilizing blood sugar levels, crucial in managing diabetes. But it’s essential to enjoy rice in moderation.
For Japanese rice, you can choose Japanese brown rice, GABA rice, or Haiga rice. You can also mix your brown rice with healthy grains and seeds (adzuki beans, black soybeans, quinoa, millet, mung beans, and black rice).
Japanese rice is known for its signature stickiness, which comes from its high starch and moisture content. Starch is made up of two components: amylose and amylopectin. When a rice variety has low amylose and high amylopectin, it becomes soft, sticky, and cohesive when cooked—exactly the kind of rice grown in Japan. This natural stickiness is essential for making good sushi and plays a key role in defining the texture and character of Japanese cuisine.
Questions? Feedback?
Do you have any favorite Japanese rice brands that were not mentioned in the article? If you have more questions regarding Japanese or sushi rice, let us know in the comment section below.
Editor’s Note: This post was originally published on November 18, 2018. It was updated with more information in March 2022.
Hi, I live in Europe and 99% of the rice sold here under the “sushi rice” umbrella term is actually produced in Italy. Even those sold at Asian/Japanese shops. There are some rare Japanese products around that cost literally 10 times the price of the Italian grown ones. Is it worth paying that much more to get this imported rice?
Hi Micol, we have never tasted the rice grown in Italy, so we can’t speak of its flavor and compare it with Japan’s grown varieties. If you have searched high and low (including online shops) and couldn’t find Japanese-grown rice, then go ahead and buy the Italian variety, especially if they meet your budget. But if you’re curious about the difference, you can try out the imported one on a special occasion. That way, you can decide and balance your budget as well.
Thank you so much for this informative article on types of rice! I wished I had read it before I went to replenish my last container of brown rice in my pantry. Now I know better and will start looking for “shinmai’ on the bags!
We’re glad you managed to read the article, even after replenishing your brown rice.
I use Nishiki cause my friend restaurant told that the rice they use. It good but cost a bit more.I have notice the better sushi restaurant use Nishiki rice. Japanese owners use this brand. Make ps a different in taste
Thanks for sharing your experience, Harold!
what are your thoughts on this type of rice Sukina Premium Grade Sushi Rice? i noticed it at our local asian market. thank you
Hi, which black seed do you use on the rice when serving?
Hi Katherine – are you referring to black sesame seeds?
Hi, I switched to the tamanishiki brand this time based on your recommendation in this article. However, even with soaking for 30 min before, the rice cooker no longer cooks the rice properly even though it worked with the nishiki rice I was using earlier. Any idea why this might be? I’m using the Aroma brand rice cooker from Target.
Hi Erica! Thank you for reading this post and trying Nami’s recipe!
If you followed Nami’s step-by-step instructions but still have a problem, we recommend checking your rice cooker first. If there is an inner lid, maybe it was not correctly installed after you cleaned it.
Also, recommend using a fine-mesh sieve to drain and shake off any excess water. Otherwise, rice will come out too soft.
https://www.justonecookbook.com/how-to-make-rice/
We hope this helps!🙂
I’ve seen your tip to boil daikon in the leftover water from washing white rice. How long can I keep the unused water in an airtight container in the frig? Thx 🙏
Hi Rod! Thank you for reading the post!
The leftover water is rich in nutrients and minerals. It provides an environment in which bacteria can easily grow. We recommend using it on the same day as much as possible.
We hope this helps!
😊🙏
Hi Namiko, what if I vacuum sealed it, then froze it?
Hi Rod! Sure, you can freeze it, but if you are saving it to precook Daikon later, instead of using the saved water, you can also add 1~2 Tablespoon of uncooked rice to the pot and cook the Daikon. You can get the same benefit from that too.
We hope this helps! 🙂
Thank you very much!!! 🙏🙏
Hi his was a very interesting article. I was wondering if by any chance different brands of short grain rice fry different. I make crispy rice quite often and I’ve been using Tamaki Gold. But the store I get it from ran out so I used an off brand and now I feel like my eyes are burning really bad every time I fry the crispy rice. Everything in my recipe has stayed he same except the rice so I’m wondering if that has anything to do with it.
Hi Kaylyn, Different brands of rice definitely do taste and yields results differently, but it does sound strange that an off-brand rice can cause your eyes to burn badly. We don’t have any experience as we usually cook with quality rice. You can try it again to see if it still happened.
Great article. Leads me to ask a question, can medium grain Sekka brand rice be used for an Italian Risotto dish vs. Arborio. Thank you.
Hi David – You can certainly use the medium grain Sekka rice for risotto. They will have slightly different texture, so pay attention to the water to rice ratio. Add a bit more liquid if needed.
I always use the Tamaki Haiga Gold rice. It’s expensive, but the ‘blond’ is for me. It’s not brown or white, but in between. Love the flavor! I use the stove top method and it works well for me.
A huge thank you for this article! These terms have confused me my whole life and now it finally makes sense!
Thanks, Paul! We’re so glad that you found this helpful.
I am intrigued by Japanese Haiga-mai Rice. I had read that it is sort of the Goldilocks “just right” option between white and brown rices. I’ve eaten brown rice and I do not like it, no matter how much healthier it is than white rice as I don’t like whole wheat pasta or noodles. But I’ve had Barilla Protein Plus pasta which combines whole wheat flour with white flour and I can’t tell the difference. I was wondering if Haiga-mai rice would be the same. Have you tried it? I can only find it in bags that are several pounds but I don’t want to invest money into something I might not like. Do you have any information you can share?
Hi Kazy – We’ve tried haiga-mai rice and it does have the hybrid texture of both white rice and brown rice. It is less fluffy than white rice but has the toothsome chewiness of brown rice. Again, taste and texture are always personal. Some people are happy that they have this option as it is a healthy choice and suitable for diabetes. Amazon has a 5 lb haiga rice from Nishiki brand. Maybe you can try with that first to see if it suits your taste?
Thanks. Taste is everything to me and it sounds like something I would not enjoy. I do try to watch my carbs, that’s why I use a fibre powder from Singapore, that was specifically designed for diabetes, that you mix in with the water the rice boils in so the rice becomes enriched with the fiber, which then lowers the carbohydrates of the rice. They do that with certain pastas and breads for people who are on keto or low carb diets. You still have to watch how much you eat.
Absolutely! Do what you think works best. Limiting your carbs and increasing the portion of vegetables, proteins, and healthy fats would be the way to go.
Hi there, ❤ JOC. Being California born and raised my favorite rice is grown here. My grandmother, who resided in Northern California, would have at least 5 stacked bags of this rice (over 100 lbs. back then) and Gramdma’s rice always seemed to taste the best. I used to wonder why she had stacks of it. Turns out that it’s actually seasonal. I buy it when I see it because once it’s gone, it’s gone. I save it for special occasions and need to feel better about myself days, LoL. Originally it was a well kept secret as it was packed in the exact same bag as it’s California grown sibling. Today, it’s been rebranded in a completely different unique packaging and is still only available in limited quantities. Koda Farms – Kokuho Rose Heirloom is the rice I’m referring too. Koda Farms is the same folks that have been providing us with Koda Farms – Sweet Rice and “Mochiko” rice flour for decades. More than just great taste, Koda rice looks different. Translucent when cooked, it has limited broken kernels and Koda rice rarely has marked kernels or pebbles that bargain brands tend to have. Give it a try, especially if you’re a rice connoisseur, new crop appears between late Winter and early Spring.
Hello! We love your story. Grandmothers know the best, don’t they?:) Thanks for sharing all that you know with us. Hugs from all of us at JOC!
Have you ever been unable to find it?—this year we have not, and we’re looking for anything close to it.