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Sushi Rice
We tasted eight versions of this global food staple in search of a product that balances fluffiness with chewiness and a hint of stickiness.
What We Learned
Often sold in the United States as Calrose rice, this rice variety features short, squat grains and has a distinct stickiness when cooked. It gets this stickiness from a relatively high amount of a starch component called amylopectin, which gelatinizes during cooking and results in a tender, creamy texture with a subtle chewiness.
Sushi rice traces its origins back to northeast...
