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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. 
By Published June 3, 2019

What You Need To Know

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...