– Sushi rice: Short-grain rice, which is plump and sticky.
– White rice: Medium-grain or long-grain rice, which is fluffier and less sticky.
– Sushi rice: Sticky and slightly glutinous, due to its high starch content. This makes it ideal for sushi, as it holds together well and easily adheres to the other ingredients.
– White rice: Fluffier and less sticky, making it a more versatile rice that can be used in a variety of dishes.
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– Sushi rice: Slightly sweet and tangy, due to the addition of vinegar, sugar, and salt after cooking.
– White rice: Mild and neutral flavor.
– Sushi rice: Primarily used for making sushi, as its sticky texture allows it to hold together well and easily adhere to the other ingredients.
– White rice: A versatile rice that can be used in a variety of dishes, including stir-fries, fried rice, rice bowls, and congee.