TANIFUJI SUSHI RICE

Sushi rice, or shari, is a specific type of short-grain Japanese rice that is seasoned with a mixture of vinegar, sugar, and salt after cooking. It is the essential foundation of all sushi dishes, valued for its unique texture and balanced flavor that complements other ingredients.

1. Texture: When cooked, the grains stick together well enough to hold their shape in maki rolls or nigiri, but they are still individual, soft, and tender. The ideal texture is non-mushy and designed to "fall apart" in the mouth.

2. Flavor: The defining characteristic is its unique, balanced flavor profile: a blend of tangy (from the rice vinegar), sweet (from the sugar), and a touch of savory (from the salt). This seasoning elevates the other fresh ingredients in the sushi.

3. Appearance: Properly prepared sushi rice is lustrous and has a noticeable sheen. 

Traditional & Japanese Uses:

Sushi Rolls (Maki, Futomaki): The classic application, holding fillings together.
Nigiri: Hand-pressed mounds topped with fish or other ingredients.
Chirashi Bowls: Scattered toppings over a bed of seasoned rice.
Onigiri: Shaped into triangles or balls, often wrapped in nori.
Donburi: Bases for rice bowls with toppings like chicken or egg (Oyakodon, Katsudon).