What is the Japanese premium rice variety known for its use in sushi?

The Japanese premium rice variety known for its use in sushi is Koshihikari. It is a highly regarded japonica cultivar prized for its cooked texture, aroma, and mildly sweet flavor.

Koshihikari was developed in Japan by crossing the rice strains Nourin No. 1 and Nourin No. 22. The resulting cultivar was created at the Fukui Prefectural Agricultural Research Facility and introduced in 1956. Its name can be interpreted as “the light of Koshi,” referring to the historic Koshi region.

The rice produces short, translucent grains that become pleasantly sticky when cooked. That texture helps sushi rice hold together, although sushi quality also depends on washing, cooking, cooling, and seasoning the rice with vinegar, sugar, and salt. “Sushi rice” is therefore a preparation and usage term, not a guarantee that every sushi restaurant uses Koshihikari.

Koshihikari remains especially associated with Niigata Prefecture, one of Japan’s leading rice-growing regions. Related cultivars such as Akitakomachi and Hitomebore were later developed through breeding involving Koshihikari, but they are distinct varieties.