Rice for Sushi
Every piece of sushi in the United States is made with California rice.
To feed a growing population, domestic rice cultivation first began in California during Gold Rush. Farmers experimented with a number of rice varieties and concluded that the Mediterranean climate in the Sacramento Valley proved ideal for growing the medium and short grain varieties common in Asian cuisine.
Then, in the 1960s, pioneering sushi chefs and inquisitive scientists at separate ends of California forever brought American sushi cuisine and California's rice industry together.
Even before the concept for bringing sushi to Little Tokyo in Los Angeles was gaining traction, farmers and scientists had already begun developing new varieties of rice in Northern California. The new generation of medium grain California rice was sticky and maintained a moist, even texture after cooling - ideal qualities for sushi rice. Grown and milled in California since 1964, premium medium grain varieties are still the sushi rice of choice in the United States.
Medium Grain Varieties & Characteristics
The preferred sushi rice in the US represents 90 percent of all medium grain rice grown in California
Calrose
- Most recognized variety in the US and abroad
- Grains are soft and stick together
- Absorbs flavors beautifully
- Ideal for sushi and other Asian dishes, including teriyaki, sukiyaki, curry, other rice bowls and bento boxes
Premium Medium Grain "New Variety"
- Most popular variety used in sushi in the US
- Grains remain glossy and upright after cooking
- Retains moist texture for longer periods of time
- Distinctively sweet, softer and stickier, resembling characteristics of a short grain rice at a more economical price point
Super-Premium Short Grain Varieties & Characteristics
Seven percent of the rice grown in California is a short grain variety
Koshihikari
- Most recognized variety in Japan
- Grains give a sweet aroma once cooked, are firm, moist and sticky
- Hold color, moisture, firmness, and flavor over long periods of time
- Sushi connoisseurs delight
- Resistant to hardening
- Wonderful flavor to compliment a spicy entrée as a side dish
Akitakomachi
- Second most recognized variety in Japan
- Grains have a sweet aroma, are firm, moist and sticky
- Slightly less sticky than Koshihikari
- Another favorite for sushi
- Neutral and faint nutty taste