Calrose Rice is also known as Sushi Rice. The rice grains are very round and short in shape. Very starchy and soft once cooked, it is usually served with Japanese food.
Rice cooked for sushi should be slightly firm in texture than for other dishes. Once cooked, the rice should not be refrigerated but covered with a damp towel and used within hours of preparation.
Rinse Roland Sushi Rice 2-3 times in cold water. Drain. In large pan, add 1 1/4 cup water per 1 cup rice. Let sit for 15 minutes. Bring rice and water to boil for 1 minute, cover and reduce heat to simmer. Cover about 20 minutes. Turn off heat, let sit covered for 10 minutes. Fluff with fork and serve.