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
For Japanese cuisine, you can find two types, and both are considered short-grain cultivars of Japonica rice.
The first type is uruchimai (うるち米), Japanese short-grain or ordinary eating rice. It’s used for sushi, onigiri rice balls, and everyday Japanese dishes. It is also the type of rice being used to make sake and rice vinegar.
The second one is mochigome (もち米), Japanese short-grain sweet or glutinous rice. It is commonly used to make mochi rice cakes or traditional wagashi sweets.
Although Japanese short-grain rice and mochigome are characterized by their sticky texture, they are used differently and are not interchangeable. Mochigome is much stickier, chewier, and glutinous than regular Japanese short-grain rice.
Due to its sticky texture, it has been referred to as ‘sticky rice’ in the U.S. and some Western countries. ‘Sticky rice’ does not have a definite meaning but is more of a convenient term or casual name to describe specific sticky rice. Thus, the usage gets muddled in different cultural contexts.
In most Asian cultures, sticky rice typically refers to glutinous or sweet rice. So, while Japanese rice has a sticky quality compared to other types of rice, such as long-grain Jasmine or Basmati rice, it is not the same.
👉🏻 To learn more about Japanese glutinous or sweet rice, click here.
What Makes Japanese Rice Sticky?
Japanese rice is characteristically sticky because of its high proportion of starch and moisture content. Starch is itself composed of amylose and amylopectin. When the level of amylose is low and amylopectin is high, you get sticky rice. That’s the kind of rice grown in Japan. The unique stickiness makes good sushi and defines the character of Japanese cuisine.
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 is commonly cooked plain for everyday meals, whether for Japanese curry, donburi rice bowls, or to make onigiri rice balls.
👉🏻 To learn how to cook the perfect sushi rice, click here.
Where to Buy
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 perfect Japanese white rice with a rice cooker and perfect Japanese brown rice with a rice cooker.
Method 2: Pot on the Stove
👉🏻 Learn how to cook perfect Japanese rice in the pot on the stove.
Method 3: Instant Pot
👉🏻 Learn how to cook perfect Japanese white rice in an Instant Pot and perfect Japanese brown rice in an Instant Pot.
Method 4: Donabe
👉🏻 Learn how to cook perfect Japanese rice in a donabe.
How to Store Cooked Rice
👉🏻 To learn how to store cooked rice, click here. We pack leftover rice in the freezer!
FAQs
What is Calrose Rice?
Calrose 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.
Is Korean rice a good substitute for Japanese rice?
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.
Can I use Jasmine rice for sushi?
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.
Should I Be Worry About Arsenic Found in Rice?
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.
How about the nutritional value?
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.
I have diabetes. Which type of Japanese rice is best for my diet?
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).
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.
Is the Shirakiku white rice enriched?
Hi Christina – Shirakiku brand carries a few variety of white rice. We don’t typically buy the brand, so it’s best to check the label to see if it is enriched.
I do not see any mention about Japanese parched rice. How to prepare it, use it, or store it.
Hi Keith – Thanks for your interest in Japanese parched rice! We would need a separate recipe on Japanese parched rice since this page focuses on the everyday rice that the Japanese cook with. I’ve added your request to our readers’ recipe suggestion list.
Hello! Such a wealth of valuable information in this article!!
I have a question about rice and best before dates.
I recently went to buy some rice to try making sushi and onigiri at home but noticed the rice packages did not have any best before dates on them. The brands I checked were Nishiki (white), Nishiki Haiga, and Shirakiku Sekka. (None of the bags said new crop either). I noticed a few other brands also did not have any kind of date on them.
Is there any way to tell how fresh the rice is or when it might have been packaged when there is no best before/expiry date on it?
Thank you!!
Hi Lili – Good question. Best before dates are more of a common practice in the US, and usually they are only relevant or applicable to shorter shelf life products/ produce. Like spices, rice is considered a shelf-stable foods, so some manufacturers do not include the dates. In Asian countries, families go through rice really fast, so there isn’t any issue with that.
To give you an idea, white rice can last up to 2 years, although some can still be safe to consume after 4 years. Brown rice has a shorter shelf life.
If unsure, make sure you buy your rice from a trustable store with steady stream of customers. You can also check the package for any spoilage signs – no holes, dampness or bugs. If you don’t eat rice regularly, be sure to store it in an air tight container in a dark cool place. Moisture is the enemy. If you have kept your rice for a while, you can easily check the freshness by the smell and look. Hope this helps!
Gen mai and haiga mai are not mentioned. What are they and are they the same thing?
Hi Carl – Thanks for your question! Both rice are fairly new crops and are only available in the US recently (after we posted this article). In a nutshell, genmai is germinated brown rice. It has a nuttier and tender texture than brown rice. Haiga mai is without the bran but with the germ intact. People enjoy it because it is a healthy compromise between white and brown rice.
You brought it up at the perfect timing – we just shared another article on the various types of Japanese rice that covers the newer varieties. Here you go:
https://www.justonecookbook.com/types-of-japanese-rice/
I appreciated all the information. I also need to know the nutritional content of “Japanese” rice and how it stacks up to brown rice.
Hi Elaine – Thanks for bringing up a good question. In general, brown rice do contain more vitamins and minerals compared to white rice. Having said that, most manufacturers do enrich white rice to replace the nutrients lost during processing. So the exact nutritional breakdown varies depending on the rice manufacturers. Fiber wise, brown rice is def higher than white rice.
As everyone’s health is different, one type of rice may be preferable to another. If a higher fiber diet works better for you, then you may want to go with brown rice. On the other hand, some people may be more suited for lower fiber food, then white rice is a better choice.
There is also a concern regarding arsenic (a natural compound) found in rice. If that is your concern, than white rice is a safer choice. Regardless, always make sure to wash & rinse your rice thoroughly.
For us at JOC, we do eat white rice most of the time, but we do enjoy different varieties of rice too. You can also check haiga rice which is a healthy compromise between white and brown rice.
My wife & I loved Nishiki rice, for thirty years the only rise we bought & ate was Nishiki. What has happened to to Nishiki, it is no longer sticky, it cooks dry & tastelessly!
That’s really too bad with Nishiki. We recommend Shirakiku Rice. Otherwise, Lundsberg is a good option for US grown rice.
It’s 2023. Nishiki is still good and has flavor. Maybe you cooked it wrong.
Clicked the arrow to watch how to cook rice traditionally, and it took me to another page that had nothing to do with that?
Hi Kay – I’ve just checked the link and it is directed to the right page. Perhaps you clicked on a differnt link? Anyhow, here is the link to how to cook rice on the stove:
https://www.justonecookbook.com/how-to-cook-rice/
Let us know if you have any issues accessing the page. Always happy to help.
Have you tried haiga rice? It’s the same a regular Japanese rice but with the rice germ still attached. It’s a nice healthy compromise between white and brown rice. Not as coarse or chewy like brown rice but not exactly as soft as white rice. Still, it’s much more like white than brown rice.
Hi David – Great that you brought up haiga rice! Yes, we’ve tried it. Since it has an in-between texture of both white and brown rice, it’s def a great choice to go with. It’s slightly more pricey, but def worth getting if someone prefers healtheir option. We should really mention haiga rice either in this post or in a brand new post. Thanks for the reminder!
Is there a brown rice that is good for Japanese cooking?
Hi Arlene – For Japanese cooking, look for short grain brown rice if possible. Nami gets the brown rice from Nijiya brand Akita Komachi. You can also try Korean short grain brown rice. If you have a Whole Foods near by, some of the brown rice would work. Another option is Gaba rice which you can find on Amazon. Hope this helps!
Thank you. I will look for it at the Japanese store.
My family eats rice with almost every meal and I have been using the Nishiki medium grain for forever. I looked up the “Koshihikari” short grain rice but it is almost twice as expensive! Is it worth it for the higher price?
Hi Lisa, It really comes down to personal choice. Like wine, olive oil and everything else, some people are particular with the brand and taste and prefer to go with higher end stuff. But if you’re comfortable and happy with Nishiki brand, then stick with it. We provide recommendations so you get to make the choices based on your needs/ budget/ preferences.
This is very informative and answers many questions that even some local Japanese restaurant chefs could not answer. I am in a small city in the US where there are very few Asian groceries. We have a Vietnamese population, but there are very few sources of Japanese ingredients. The large Asian grocery near me has mostly Chinese prepared products, cookware, and snacks. The international grocery near me has trouble getting Japanese staples such as red and white miso, for example, and will not order true Japanese rice or good Japanese soy sauce because they sell very little of it. In future editions of the cookbook, I hope you will suggest options other than Amazon for buying Japanese staples that are not available locally. Buying directly from producers often involves a very expensive shipping charge.
Hi Cameron, We do have a page on where to buy Japanese/ Asian ingredients online. Check it out here:
https://www.justonecookbook.com/online-shops-for-asian-ingredients-goods/
So helpful. So excited that I have discovered this site!
We’re glad to hear, Beth. Let us know if you have any questions. We’d be happy to help.
Hi, I love your website. I ve been making few foods from your site. I wonder what’s the difference between Japanese rice and korean rice. When i go to korean market, they have many variety of korean rice, I wonder is it the same.
Looking forward to hear from you. Thank you!
Hi Da Da – We’re happy to hear that you enjoy our website. You asked a great question! When comes to short grain white rice, both Japanese rice and Korean rice are of the same cultivar. That means you can definitely use either one when cooking Japanese or Korean dishes. Korean also cook with different variety of rice such as half milled rice, black rice, mixed grain rice etc. We’re only well versed with the Japanese brands, so you can find our recommendations in this article. Hope this helps!
Which Japanese rice has the least amount of arsenic in it?
Hi Millie – Arsenic is a natural compound found in the soil, especially in the areas where rice is grown. If you’re concerned about it, there are a few things you could do:
1. Choose white rice over brown rice – it is the rice bran that holds most of its arsenic. For white rice, the rice bran has been stripped away so it has lower levels of arsenic.
2. Choose reputable brands such as Shirakiku Rice, Tamaki Gold, and Lundberg. Lundberg Family Farms actually test their rice and publish the results on their website.
3. The best way to remove arsenic is to soak and rinse the rice thoroughly, and make sure you cook them well. We included how to cook rice in the article above, which you can refer.
Rice is widely consumed, and if you follow the simple guidelines, you can enjoy rice without any concerns. Hope this helps!
Thank you for the information. I do know about the Lundberg quality. Which of their white rices would be the closest to “Japanese” rice? I will await your response and buy the one you recommend 🙂
Hi Millie – they label their Japanese rice as Sushi Rice.
Lucky me, that big white bag of koshihikari at the top is the one I can find at my local Asian market and the one I buy for my daily use at home. It’s definitely my favorite of all the types I’ve tried. I am often tempted to try another variety, as there are many other types sold there from time to time, but I have not liked any other varieties as much as it, so I’m at the point where I just stick with what I like.
Lucky you, Lion:) That’s what they say ‘if you found the good stuff, stick to it’.