Uruchimai

Uruchimai, or sushi rice is a short-grain cultivar of rice used as the staple grain of the Japanese diet. It consists of short translucent grains, and cooks to a sticky texture. It is only called "sushi rice" outside of Japan.

Contrast mochigome, glutinous rice, which is used to make mochi, okowa, sekihan, and other dishes.

Uruchimai is the rice used to make sake.