How similar is sushi rice and sticky rice?

Question

I may be over-complicating the concept. Are they the same or closely related? I tried some pre-cooked Annie Chun microwaveable sticky rice bowls and I liked them and thought of trying to make my own sticky rice. My local market mostly sells long-grain, but I DID see some sushi rice branded Kokuho Rose. Will that work well enough? I'll probably be using an electric rice cooker and not steaming it the traditional way. Is it all glutinous rice and is it much different?

Answer 1

It's kind of the same. There both sticky and usable for sushi etc. I think sushi rice costs more, though.

Answer 2

I am a former chef and having worked in Japan and been to country that serve sticky rice, they are the same type of rices a short grain like Italian risotto rice, but sushi rice is rinse to remove some of the surface starch, were sticky rice is not rinsed so the entire starch coating is left.

A rice cooker is a good idea as it can be tricky for the first time on the stove top. I like it in Chinese rice dumplings with meat & veg and steamed in a lotus or bamboo leaf, in Thailand they use it as a side with the currys and meat dishes, and then there is a sweet version, not sweetened with sugar but the starch coating is a complex variety that gives it a sweet taste, it is used in desserts like coconut rice and thickish pudding like soupy dessert.

Answer 3

Sushi Rice is Japanese Vinegared Rice which is pressed manually between the palms.

Sticky Rice is Thai Rice which TURNS sticky when you cook it.

Both are sticky and closely related!

Happy Cooking.