Short-grain white rice
Short-grain white rice is characterized by round, semitransparent grains, and is the main type of rice used in Japanese cooking. However, there are other varieties of rice sold overseas that will also produce good results, such as Nishiki, a medium grain rice. After cooking, the rice is plump, lustrous and slightly sticky. Other than being eaten plain, rice can be mixed with vegetables, chicken and beans, and is used in sushi and donburi(rice in a bowl, served with a variety of toppings) dishes.