Sushi rice

Sushi rice can be a practical substitute when Korean short- or medium-grain rice is difficult to find. After cooking, the grains stay tender and naturally hold together, which makes this type of rice suitable for many Korean dishes.

This texture is especially useful for kimbap. The rice needs enough stickiness to keep the roll together without becoming mushy. Very loose long-grain rice usually does not work as well for this purpose.

Sushi rice can also be used for bibimbap, jumeokbap, and everyday rice bowls. Its flavor and texture are not completely identical to Korean rice, but it is a reliable substitute for home cooking.

Before cooking, rinse sushi rice several times in cold water until the water becomes noticeably clearer. This removes excess surface starch and helps produce a more balanced texture.

When sushi rice is being used as a substitute for Korean rice, it does not need the vinegar-and-sugar seasoning used for Japanese sushi. Cook it as plain rice first, then season or use it according to the Korean dish you are preparing.