Sushi/Botan Rice

Sushi rice is a famous type of aromatic rice available in Japan. Sushi rice (sushi-meshi) is prepared with short-grain Japonica rice. It has a consistency that differs from long-grain strains such as Indica. The essential quality is its stickiness. Rice that is too sticky has a mushy texture; if it is not sticky enough, it feels dry. Freshly harvested rice typically has too much water, and requires extra time to drain after washing.

Sushi Rice is also known as Botan Rice. Botan Rice is a small, round, ivory colored grain with a mildly sweet flavor. Botan Rice becomes sticky as it cooks and holds together well.

Usage of Sushi/Botan Rice

• Botan Rice is mostly commonly used as Sushi Rice, a combination of rice, vinegar, and sugar.
• Botan Rice can also be used as dessert rice in puddings and custard molds.
• In some countries Sushi Rice is also cooked with Coconut Milk and sugar for sweet dishes.
• There are regional variations in sushi rice, and of course individual chefs have their individual methods. Most of the variations are in the rice vinegar dressing: the Tokyo version of the dressing commonly uses more salt; in Osaka, the dressing has more sugar.
• Sushi rice generally must be used shortly after it is made.