Rice and Sushi

A mixture of brown, white, and red indica rice, also containing wild rice, Zizania species

Oryza sativa with small wind-pollinated flowers

President Barack Obama and Prime Minister Shinzo Abe at Sukiyabashi Jiro

Cooked brown rice from Bhutan

Sushi by Hiroshige

Jumli Marshi, brown rice from Nepal

Sushi platter in takeway

Rice can come in many shapes, colors and sizes.

Chirashizushi with raw ingredients

Single grain of rice under handmade microscope

Three pieces of inarizushi

Oryza sativa, commonly known as Asian rice

Funa-zushi (narezushi made from nigorobuna)

Unmilled to milled Japanese rice, from left to right, brown rice, rice with germ, white rice

Tteumul, water from the washing of rice

Several types of nigirizushi, rice hand-pressed with various seafood, including tuna, eel, and sea urchin roe gunkanmaki

-Rice processing- A: Rice with chaff B: Brown rice C: Rice with germ D: White rice with bran residue E: Musenmai (Japanese: 無洗米), "Polished and ready to boil rice", literally, non-wash rice (1): Chaff (2): Bran (3): Bran residue (4): Cereal germ (5): Endosperm

Japanese cutlassfish oshizushi at a restaurant in Minamata City, Kumamoto Prefecture

Worldwide rice production

Oshi-zushi (Pressed sushi)

Production of rice (2019)

Norway roll (ノルウェー巻き). A Norwegian businessman introduced the use of salmon as a sushi ingredient to Japan in the 1980s.

Burning of rice residues after harvest, to quickly prepare the land for wheat planting, around Sangrur, Punjab, India.

Uramakizushi rolls

Rice combine harvester Katori-city, Chiba Prefecture, Japan

Rainbow roll, uramaki with multiple fillings including shrimp tempura, salmon, avocado, mango, with rice mixed with tobiko

After the harvest, rice straw is gathered in the traditional way from small paddy fields in Mae Wang District, Chiang Mai Province, Thailand

Sushi chef preparing nigirizushi, Kyoto, Japan

Drying rice in Peravoor, India

Work by the International Center for Tropical Agriculture to measure the greenhouse gas emissions of rice production.

Sushi made of meats other than fish (whether raw or cooked) is a variation often seen in Japan.

Chinese rice grasshopper (Oxya chinensis) Borneo, Malaysia

Yaki anago-ippon-nigiri (焼きアナゴ一本握り) – a roasted and sweet-sauced whole conger eel

Chloroxylon is used for pest management in organic rice cultivation in Chhattisgarh, India.

Ebifurai-maki (エビフライ巻き) – fried-shrimp roll

Rice seed collection from IRRI

Sushi in shops are usually sold in plastic trays.

Sushi served on a wooden platter at a sushi restaurant in Kanagawa Prefecture, Japan

Ancient statue of Dewi Sri from Java (c. 9th century)

Sushi in restaurant in Vienna, Austria

Hainanese chicken rice in Singapore

{{transl|ja|Makizushi}} topped with {{transl|ja|tobiko}}

{{transl|ja|Makizushi}} in preparation

{{transl|ja|Futomaki}}

{{transl|ja|Kappamaki}}

{{transl|ja|Nattōmaki}}

{{transl|ja|Tekkamaki}}

{{transl|ja|Ehōmaki}}

{{nihongo3|fatty tuna belly|鮪とろ握り|Toro nigiri}}

{{nihongo|Salmon roll|巻き鮭}}

{{nihongo3|persimmon leaf|柿の葉寿司|Kakinoha}} sushi

{{nihongo||茶巾寿司|Chakin-zushi}}, wrapped in thin omelette

{{nihongo|Sushi plate|盛り合わせ}}

{{nihongo||イクラ軍艦巻き|Ikura gunkan-maki}}

{{nihongo3|bamboo leaf|笹寿司|Sasa}} sushi

{{nihongo3|teriyaki-roasted freshwater eel|鰻寿司|Unagi}} sushi

{{transl|ja|Nigirizushi}} for sale at a supermarket in Tokyo

{{nihongo|Assorted sushi|盛り合わせ}}

{{nihongo|Assorted Western sushi|盛り合わせ}}

Western California roll and tuna roll {{transl|ja|uramaki}} ({{lang|ja|カリフォルニア巻き}})

{{nihongo|Western spicy tuna hand roll|スパイシーツナロール}}

{{nihongo|Western spicy shrimp roll|スパイシー海老ロール}}

{{transl|ja|Gari}} (ginger)

thumb|right|{{transl|ja|Tamago}} sushi

Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice.

- Sushi

A stickier short-grain rice is used for sushi; the stickiness allows rice to hold its shape when cooked.

- Rice

A mixture of brown, white, and red indica rice, also containing wild rice, Zizania species

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