1. Sushi rice is actually ordinary rice produced in Japan. It is only because of the differences in latitude, climate, planting methods and other external factors between Japan and China that the cultivated rice has different tastes.

2. Japanese sushi rice is softer than Su Nuo, and some are like China's glutinous rice, so most sushi in China will choose glutinous rice to make sushi.

3. Ordinary rice in China is hard, so the appearance of sushi will be affected because it is not sticky enough.

Extended data:

Making skills of sushi rice;

The ratio of edible rice and glutinous rice is10:1,and the water consumption is one cup of rice to one cup of water; If it exceeds five cups of rice, reduce the amount of 1/5 of the last glass of water. The ratio of rice to sushi vinegar: If one cup of rice can cook two bowls of rice, according to this ratio, one bowl of rice is poured with one tablespoon of sushi vinegar.

Sushi rice must be stirred evenly, otherwise the rice that is not mixed with vinegar will become hard after being left for a long time. After being stirred evenly, it must be placed in a ventilated place or blown cold by an electric fan.

References:

Baidu encyclopedia-Japanese sushi