Sushi riceEasy to find
Same amount (1:1)
It is short-grain rice too — the closest match for kimbap and bibimbap.
Ingredient guide
Short-grain rice 쌀밥
Sticky, slightly sweet white rice is the Korean table staple. It is cooked until tender and a little clingy, so it holds together with chopsticks and in gimbap.
Taste
Mild and faintly sweet, with a soft, sticky texture.
What to look for
Bags labeled short-grain rice or sushi rice. Medium-grain rice such as Calrose also works. Avoid glutinous "sweet" rice, which is a different thing.
Storing it
Dry rice keeps over a year in an airtight container. Refrigerate cooked rice within hours and eat it within 3 days, or freeze it in portions.
How to find Short-grain rice, anywhere
Works in any country — look for these names, in these kinds of shops.
Names to look for
- short-grain rice
- sushi rice
- Korean rice
- japonica rice
- mepssal (멥쌀)
Show this at the shop쌀밥
Where to look
- Asian supermarkets and Korean grocery stores (big bags are the best value)
- Many ordinary supermarkets sell sushi rice, which works well
- Online
Watch out for
- Do not buy glutinous or "sweet" rice by mistake; it is a different, much stickier rice.
- Rinse it until the water runs mostly clear, then cook; it keeps well in an airtight container.
Can't find Short-grain rice? Use this instead
Honest swaps, with amounts per unit of the original and how the dish will change.
Medium-grain rice (Calrose)Easy to find
Same amount
A little less sticky. Fine for bibimbap and fried rice; for kimbap, press it a bit firmer onto the seaweed.
▼ sticky
Where to buy it near you
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