Sushi rice

Sushi rice is a type of short-grain rice specially cultivated and prepared for making sushi, a traditional Japanese dish. This rice is characterized by its sticky and slightly sweet texture, which allows the grains to adhere to each other, making it easier to handle and form into sushi pieces.

Its origin is in Japan, where sushi rice is essential for Japanese cuisine. For its preparation, the rice is carefully washed to remove excess starch and is cooked with a mixture of rice vinegar, sugar, and salt, which gives it its characteristic flavor and shine.

Among its properties, its content of easily digestible carbohydrates and its low fat content stand out. Furthermore, it is an important source of energy and provides small amounts of protein and minerals. Its unique texture makes it ideal not only for sushi but also for other dishes that require a sticky and compact rice.

In different Spanish-speaking countries, sushi rice may be called glutinous rice (although it is technically different from Thai glutinous rice), short-grain rice, or simply sushi rice. It is important not to confuse it with other types of long-grain rice or arborio rice, used in risottos and other dishes.