Rice farmers in America experimented with different varieties of rice in the Sacramento valley in California. The result was that, due to the Mediterranean climate in the region, it was ideal for medium and short grain rice, the required rice type for sushi. It was then in the 1960’s

that the California rice industry and sushi cuisine came together.

Newer varieties were being developed at this time and this new generation of rice proved ideal for sushi, as it was sticky and maintained a moist texture. U.S. grown japonica varieties— medium and short grain rice—have the clingy quality and pleasantly chewy texture essential to authentic sushi. Short grain tends to be stickier and softer.

American sushi rice is one of the world’s healthiest foods, with over 95% of the rice varieties grown in California classified as ‘premium’ medium and short grain – the sushi rice of choice. In the U.S. and Europe a ‘premium medium grain’ rice is used most often for sushi, whereas in Japan, short grain rice is preferred.