Short Grain Japanese Rice

The only type of rice that should be used when making Japanese food is short grain rice. Most brands you find in Asian and regular supermarkets (Kokuho Rose, Nishiki, Botan) are medium grain rice, which yields a texture that’s tougher and less sticky. Less than ideal for making onigiri or sushi rolls. Tamanishiki is a super premium short grain rice that’s both affordable and extremely delicious. It’s the only brand I use.