What’s the Best Rice for Sushi? (And What to Avoid)

Aug, 24 , 25 Oishii Kit Admin

What’s the Best Rice for Sushi? (And What to Avoid)

If you’ve ever tried making sushi at home and ended up with rice that was too mushy, too dry, or just refusing to stick — it probably wasn’t your rolling technique. More often than not, it’s the rice.

Let’s clear this up once and for all: not all rice is created equal. And when it comes to sushi, the type of rice you use really matters.

This blog breaks down what to look for, what to avoid, and a few tips to help you get it right every time.

🥇 The gold standard: Japanese short-grain rice

This is what sushi restaurants use — Japanese short-grain white rice, also called sushi rice or shari.

It’s slightly sticky, glossy when cooked, and holds together well without becoming claggy. It absorbs the sushi vinegar perfectly and gives you that smooth, slightly chewy bite that makes sushi so satisfying.

Look for:

“Sushi rice” on the label (brands like Nishiki, Yutaka, or Tamanishiki)
“Japanese short-grain rice” or “short-grain white rice”

You can find this in most supermarkets (in the world food aisle), Asian shops, or online.

🟡 What’s the deal with medium-grain?

If you can’t get short-grain, medium-grain rice (like Calrose) is your next best bet. It’s slightly less sticky and doesn’t clump as nicely, but it still works well with a bit of care.

You may just need to adjust your cooking ratio slightly (less water) and be a bit more precise with the sushi vinegar.

⛔️ What to avoid

Not all rice will do. Here’s what not to use if you want to avoid disappointment:

Type	Why it doesn’t work
Long-grain rice (e.g. basmati)	Too dry and separate — won’t stick.
Brown rice	Too firm, nutty flavour overwhelms the sushi balance.
Jasmine rice	Slightly sticky, but floral flavour is all wrong.
Microwave rice pouches	Already cooked = you lose control over texture and seasoning.

Bottom line: if it says "fluffy" or "separate" on the label, give it a miss.

Can I still make sushi without “proper” sushi rice?

Yes — it won’t be perfect, but you can get away with medium-grain or even risotto rice in a pinch.

Risotto rice (e.g. Arborio)?

It’s short and sticky, but the texture’s a bit off. Still, if it’s all you have, rinse it well and don’t overcook it.

Just know that your sushi rolls might be rustic rather than restaurant-quality. And there’s nothing wrong with that.

Where to buy sushi rice in the UK

Sainsbury’s / Tesco / Waitrose – Look for Yutaka Sushi Rice in the international aisle.
Asian supermarkets – Cheaper and more variety (try brands like Nishiki or Sun Clad).
Online – Japan Centre, Amazon, Sous Chef or similar shops.

If you're using the Oishii Kits Starter Sushi Kit, we've already tested our included rice to make sure it's the real deal — no guesswork needed.

Quick tips for rice success

✅ Always rinse 3–4 times to remove excess starch
✅ Use the right ratio: 1 cup rice : 1.1–1.2 cups water (for short-grain)
✅ Let the rice sit, covered, for 10 mins after cooking
✅ Mix sushi vinegar in while rice is still warm
✅ Fan the rice as it cools for glossiness and separation

Final thoughts

Sushi starts with the rice. Nail that, and you’re 80% of the way there.

Go for Japanese short-grain when you can, avoid fluffy rice, and don’t be afraid to experiment a bit. As long as it holds together and tastes good, you’re winning.

And remember: it doesn’t need to be perfect to be delicious.

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