sushi rice

Japanese short-grain rice that turns sticky when cooked while keeping its individual grains.

Sushi rice is Japonica short-grain rice, now sold in many supermarkets and in any Asian grocery. It is rinsed thoroughly before cooking and is meant for plain steamed rice with Japanese meals as well, not only for sushi.

Substitute:

Any other Japanese or Californian short- or medium-grain rice works just as well. Risotto rice will do in a pinch but turns softer and starchier on the surface, pudding rice falls apart, and long-grain rice such as basmati does not stick and is no substitute.