What is the difference between sushi rice and normal rice?

Variety:

* Sushi rice: Typically uses short-grain Japanese rice varieties like Koshihikari or Nishiki. These varieties are known for their stickiness and ability to hold their shape.

* Normal rice: Can be any type of rice, including long-grain, medium-grain, or even brown rice.

Preparation:

* Sushi rice: Requires a specific cooking method and ingredients to achieve the right texture and flavor. It's rinsed thoroughly to remove excess starch, cooked in a ratio of 1:1.2 water to rice, and seasoned with rice vinegar, sugar, and salt. This process creates a slightly tangy and sticky rice that is ideal for sushi.

* Normal rice: Cooked according to the desired texture, which can be fluffy, sticky, or firm, using various cooking methods like stovetop, rice cooker, or pressure cooker.

Ingredients:

* Sushi rice: Typically seasoned with rice vinegar, sugar, and salt for a slightly tangy flavor.

* Normal rice: Usually seasoned with salt or other spices, but not with rice vinegar or sugar.

Here's a table summarizing the key differences:

| Feature | Sushi Rice | Normal Rice |

|---|---|---|

| Variety | Short-grain (Koshihikari, Nishiki) | Long-grain, medium-grain, brown rice, etc. |

| Cooking Method | Rinsed, cooked with water, seasoned with vinegar, sugar, and salt | Cooked with water, may be seasoned with salt or spices |

| Texture | Sticky and slightly tangy | Varies based on type and cooking method |

| Flavor | Mildly tangy from rice vinegar | Varies based on type and seasoning |

In essence, sushi rice is specifically chosen and prepared to create a sticky, flavorful base for sushi. Normal rice can be any type of rice prepared in various ways, depending on the intended use.