Grain

Short Grain

B tier

Short-grain kernels are almost oval, high in amylopectin, and cook soft with a glossy cling that holds sushi rolls and onigiri together. Japanese and Korean table rices, many risotto-adjacent types, and pudding rices share this geometry even when starch chemistry differs slightly by cultivar. Over-stirring or too much water turns them gummy rather than pleasantly cohesive. Wash thoroughly for sushi; leave more starch for rice pudding. Cool slightly before shaping hand rolls or balls. Outside East Asia, “short-grain” on a label often means sushi or pudding rice rather than a single pedigree, so read origin notes when precision matters.