How to Prepare Foolproof sushi Rice

Short-grain Japanese rice is readily available in Asian markets, and usually includes the word “rose” in its name, e.g. “Japan Rose” or “California Rose”; it may also simply be labeled “Japanese Rice”. Although often referred to as glutinous or sticky rice, the variety most commonly eaten by the Japanese—uruchi mai—is non-glutinous; the slight stickiness is due to the larger amount of water used during cooking.