Variation in amylose content in three rice variants predominantly influences sushi rice

This study, examined th suitability of different types of rice (Vietnamese, Italian, and Australian) in making sushi rice. The chemical composition, texture, and how the qulaity of the cooked rice changed over time were studies using established methods. The result showed that the amount of amylose in the rice affected its texture and quality. Rice with lower amylose, like Italian and Vietnamese are better candidates for sushi rice based on their lower hardness after 5 days of storage when compared to the Australian variety.