Sushi rice

What makes good sushi rice?

Sushi rice is a special type of short-grain rice. Compared to long-grain rice such as basmati, it has a higher starch content, which provides the necessary stickiness after cooking.

• The perfect stickiness: Your rice should hold together well so you can shape maki and nigiri, but it must not turn mushy.
• Visual appeal: High-quality short-grain rice looks beautifully glossy and pearly after cooking.
• Versatility in your kitchen: You can use this rice for much more than sushi. It’s excellent as a side for Korean BBQ, in hearty soups like kimchi jjigae, or for Japanese donburi rice bowls.
• Kimbap style: Want to try the Korean version of sushi rolls? Sushi rice is also the essential base for kimbap.

Maki, nigiri, or bowl? Your rice is versatile

Sushi rice can be used in many ways. In our range, you’ll find the ideal sushi rice for maki that rolls perfectly, as well as sushi rice for nigiri that stays light but still firmly holds the fish topping.

Even for California rolls (inside-out), where the rice is on the outside, our quality rice provides the right appearance and adhesion. And when you’re short on time: simply use high-quality sushi rice as the base for a sashimi bowl. Combined with fresh fish and our matching soy sauces for sushi, you can bring restaurant vibes straight to your home.

Pro tips 1.0: how to cook sushi rice properly

To make your sushi night a full success and impress your guests, follow these four simple steps:

• Washing: Rinse the rice until the water runs clear. This removes excess surface starch and prevents clumping.
• Soaking: Let the washed rice sit in water for about 15 minutes before cooking so it cooks evenly to the core.
• Rice cooker: The easiest method is using a rice cooker, as it perfectly controls temperature and prevents burning.
• The perfect finish (Shari): Gently mix the hot rice with a blend of rice vinegar, sugar, and salt while cooling. For convenience, we also offer ready-made sushi vinegar in our shop.

Pro tips 2.0: how to roll sushi rice properly

Cooking is done – now it’s time to roll. To ensure your rice stays where it should and your rolls look perfect, here are some insider tips:

• Vinegar trick (Tezu): Prepare a bowl of water with a splash of rice vinegar. Dip your fingers briefly before handling the rice. This way, the rice sticks to the nori but not to your hands.
• Less is more: Spread the rice evenly about half a centimeter thick on the nori sheet. Leave about 2 cm at the top edge free – this is your “seal edge” to close the roll.
• Gentle pressure: Use a bamboo mat (makisu) to shape the roll. Press firmly enough to hold everything together, but not so hard that you crush the grains. The rice should stay light and airy.
• Sharp finish: Use a sharp knife without serration. Wipe the blade with a damp cloth after each cut so it slices cleanly through the rice without sticking or deforming the roll.

Japanese short-grain rice – origin & history

The history of Japanese short-grain rice goes back over 2,000 years and is deeply rooted in the culture and spiritual heritage of Japan. Originally introduced from China, Japanese farmers developed special varieties such as the famous Japonica rice over centuries, perfectly adapted to the island climate. These traditional cultivation methods still ensure the exceptional purity and quality you can taste in every bite.

Why order sushi rice from the Asia Foodstore online shop?

• Everything for your sushi: We offer everything you need – from nori sheets to spicy wasabi and pickled ginger.
• For every appetite: Whether 500 g for yourself or large 5 kg and 10 kg bags for your next party, catering, or restaurant – we’ve got you covered.
• Carefully selected quality: We are fans of Asian cuisine ourselves and only offer brands that fully convince us – and will delight you as well.
• Fast delivery: We usually deliver within 1–3 working days. Shipping is free from €49.

Buy sushi rice online now and start rolling

Ready to get started? Simply choose your favorite brand and order your supply conveniently to your home or restaurant. Your guests will be impressed.

Do you have questions about preparation or are you looking for a specific brand? Just contact us via the contact form.

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FAQ – Sushi Rice

Why not use regular sticky rice for sushi?
Be careful not to confuse them! Although sushi rice is “sticky,” true glutinous rice (sticky rice) is a completely different type. Sticky rice becomes extremely dense and sticky when cooked and is traditionally shaped into balls and eaten by hand. For sushi, this would be far too heavy and mushy. Sushi rice, on the other hand, keeps its grain structure and only sticks on the surface, giving you stable yet light and airy rolls.

How much water do I need for sushi rice?
The basic ratio is 1 part rice to 1.2 parts water. Since you wash the rice beforehand, it already absorbs some moisture, so it needs less water than basmati, for example.

Should the rice be cold when rolling?
Yes, it should be at room temperature. If it’s too hot, the steam will make your nori sheets soggy. Let it cool in a flat bowl after seasoning.

How long does cooked sushi rice last?
It’s best to use the rice immediately once it has cooled to room temperature. If you have leftovers, you can store them in the refrigerator for about 24 hours, but the grains will harden quickly. Tip: if the rice becomes too firm, it’s perfect the next day for a quick fried rice dish or as an addition to a miso soup.