Sushi Rice

Sushi rice, also known as Japanese short-grain rice (Oryza sativa japonica), is a type of rice that is sticky when cooked. This stickiness is due to its high amylopectin content. It is typically seasoned with rice vinegar, sugar, and salt before being used to make sushi.

Sushi rice is the foundation for most sushi dishes, providing a slightly sweet and tangy base for raw fish, vegetables, and other ingredients. Its sticky texture allows it to hold its shape when formed into rolls or nigiri. It is also used in other Japanese dishes like onigiri (rice balls).

Sushi rice is a staple food and is generally recognized as safe by the FDA. It is a source of carbohydrates, providing energy. While it contains some protein and fiber, it is primarily a source of starch. JECFA has evaluated rice and its components, and EFSA has also assessed rice and rice products. No specific health concerns are associated with the consumption of sushi rice at typical dietary levels.