All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.



Uruchimai / regular (Japanese) rice

Medium grain rice is used for most Japanese and Chinese dishes at our house. For the majority of Japanese, short grain rice is the preferred choice for sushi and other Japanese dishes. To my palate, short grain rice tends to be too moist and sticky, especially when served with non-Japanese Asian dishes. Medium grain rice, in this regard, is more versatile and works fine even with sushi. 

Mochigome / sweet or sticky rice

Opaque white rice for mochi [rice cakes], okowa and takikomi gohan [steamed rice with other ingredients]; okowa uses 100% sweet rice, and takikomi gohan uses 20-30% sweet rice.
Adding a small amount of mochigome improves the taste of regular rice.
Has a higher calorie content than regular rice.

Kuro mochigome / black sweet or sticky rice

For black-purple color and and richer taste, add 1-2 tsp per cup of regular rice immediately before cooking.

Murasakimai / purple sweet or sticky rice
Purple surface comes from anthocyanin pigments, which are beneficial for eye functions. Use in the same way as black sweet rice.

Arborio rice

For risotto.

Basmati rice
For Indian dishes.

(Last updated: October 8, 2017)

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