Calrose Rice for Sushi – Everything You Need to Know

When it comes to sushi, there is no other rice like Calrose rice! If you have ever had sushi at a restaurant in your area, then there is a good chance that you might have already tried Calrose rice since it is one of the most available and accessible rice in North America.

Calrose rice for sushi? Here’s everything you need to know! Calrose rice is manufactured in California, USA. That is where the “cal” in Calrose comes from. This type of short-grain rice has a soft, sticky texture and is also quite cheaper compared to other imported varieties!

Read below to learn the basics about Calrose rice, its characteristics, how to use it, and how to cook them!

Calrose 101

California has a rich history in the context of rice production. The state initially only produced wheat but during the 1920s, California switched to rice production. This change started gradually and was triggered by Japanese immigrants that moved to the USA to grow rice, particularly Koshihikari rice.

This type of rice was suitable for the climate, and it didn’t take long for other farmers to catch on to this change too. The advancements in technology and farming techniques in the 1940s triggered an even bigger change that saw a significant uptick in rice production.

By the 1960s, California had become one of the biggest rice producers in North America. Even though there are a couple of rice species cultivated in the region, the most important and famous is the Calrose rice.

Calrose rice is the crown jewel of the California rice-producing industry because of its quality, texture, versatility, and cost.

This type of rice is not only great for Japanese food, like sushi, but it is equally great for a range of Asian dishes!

Characteristics of Calrose Rice 

Here are some of the characteristics of Calrose rice:

Overview

Calrose rice is a popular short-grain rice that is usually the default choice for sushi. It costs less and is readily available across North America. Rice is also far easier to work with and can be cooked in a variety of ways. 

Perhaps the best way to cook it is in a rice cooker like this fantastic find from Amazon! But before we talk about how to cook Calrose rice, let’s describe its texture, flavor, and uses.

Flavor

Unlike other types of rice, Calrose rice doesn’t have any flavor. Its flavor can be best described as being mild – this means that it can go well with any type of ingredient since it can soak flavors better than other short-grain rice.

When used in sushi, Calrose rice provides a smooth flavor and works with the other ingredients added to it to provide a holistic flavor. 

Texture

The main feature of Calrose is its balanced texture. It is soft, tender, and sticky! These qualities are consistent and even a requirement if you want to make high-quality sushi at home. 

When wrapped in sushi, Calrose rice provides a hearty bite but is very easy to chew! This is an essential trait for making traditional Japanese sushi and even other Asian dishes. 

Unlike other short-grain sticky rice, these don’t clump up into hard clumps and are extremely easy to pick up with chopsticks. However, Calrose rice is also very easy to overcook, especially if it is left unattended. 

This rice isn’t as forgiving as other types of white rice so you will likely have to be very careful with the rice-to-water ratio and cooking time. Don’t worry, our guide below will help you figure out exactly how to cook Calrose rice to perfection, every time!

Uses

The best use of Calrose rice is for sushi. No matter what type of sushi you enjoy, you can use Calrose to enhance the texture and mouthfeel of your favorite sushi recipes. Calrose can also be used to make several Asian recipes like fried rice – and it can also be used to make prawn balls and other delicious appetizers. 

If you like to keep it simple, then Calrose rice can also be prepared with broth or simple seasonings. Since this rice has a mild flavor, it can allow other ingredients to shine through without taking the center stage. 

How to Prepare Calrose

Before we get into the cooking methods for Calrose, we need to first highlight the importance of keeping a balance between the rice-to-water ratio. 

We call this the golden ratio rule which states that you will need 1.5 cups of water for every cup of rice. 

You can also soak the rice beforehand for about 30 minutes. This will hydrate the rice kernels and will help them cook better. But be warned, you will need to adjust the quantity of water accordingly as well.

If you are using pre-soaked rice then go with a 1.2:1 ratio, where you will require 1.2 parts water and a cup of rice. You don’t have to be very precise either, just add an extra splash or two of water over the cup of water to compensate. 

To make a perfect bowl of Calrose rice, you will also need to cook it at the right temperature and for a precise amount of time. 

Here is how to cook Calrose rice without a rice cooker:

Step 1) Soak the rice for 30 minutes so that it is slightly hydrated. This will help the rice become soft and fluffy!

Step 2) Add water to a pot as per the ratio above and bring to a boil. Never add rice to a cold pot or it will not cook properly – in fact, it is common for rice to overcook this way!

Step 3) Once the water is at a rolling boil, add rice to it, and reduce the heat to medium.

Step 4) Cook the rice for about 20 minutes at medium heat. We highly recommend that you cover the top to trap in heat.

Step 5) After 20 minutes, turn off the heat completely and let the rice sit in the pot for 10 minutes. Do not open the lid or the heat will escape, and the rice won’t finish cooking. 

Step 6) After 10 minutes, open the lid and carefully lift the rice from the sides. Do not lift the rice from the middle or you might break the kernels.

Step 7) Scoop out the rice in a rice bowl and enjoy!

Storing Calrose Rice

Here is how you should store Calrose rice to get the most out of its quality.

Storing Raw Rice 

Calrose rice is sold in paper or plastic bags. If you want to keep it simple, then we recommend cutting a small slit in the corner of the bag. When you are done using the bag, simply seal it up with a bag lock or you can also put on a rubber band to seal the opening. 

For the best experience, though, you should always store dry uncooked rice in a separate airtight container. The container will protect the rice kernels from bugs and will also maintain their freshness for longer. 

Check the labeling on the bag for the best-before date and always store raw rice in a cool and dry place, away from sunlight.

Storing Cooked Rice

Calrose rice can be stored in the same way as any other type of rice. To maintain the quality of the rice, always store them in an airtight plastic bag or container. Keep the bag at the back of the fridge at 40F.

We highly recommend that you consume cooked rice within 2-3 days. Never consume rice older than 4-5 days as it might start to go bad by then!

You can also freeze cooked Calrose rice. Store the rice in the same way as above but instead of the fridge, store the rice at the back of the freezer at 0F. Frozen rice will maintain its quality for up to 2-3 months but it’s best that you consume them within a month for the best texture. 

To thaw the rice, simply place the bag in the fridge at 40F and defrost overnight. Reheat Calrose rice in the microwave with a splash of water and enjoy!

Related Questions 

Calrose rice is the gold standard for many people when it comes to making sushi and other delicious Asian recipes. Now that you know all about Calrose rice and its role in making sushi great, here are some related questions:

What Are the Signs of Spoilage for Calrose Rice?

If cooked Calrose rice develops slime, then this would indicate that they have gone bad. When rice becomes contaminated, the germs produce a thick slime that is hard to miss. The rice may also develop a foul odor and become very dry. 

Never try to salvage rice that has gone bad, it’s much easier to cook a new batch than to suffer the potential health effects. 

Can Calrose Be Cooked in a Rice Cooker?

Yes, it is much easier to cook Calrose in a rice cooker. Follow the instructions mentioned on the back of the rice bag. You can also follow the ratios mentioned above. The rice cooker is a convenient option since it takes human error out of the equation which means that you will likely get perfectly cooked rice without putting much effort into it!