Analysis of Sushi Rice: Preparation Techniques, Physicochemical Properties and Quality Attributes

This study explores, the multifaceted aspects of sushi rice preparation is explored, including washing, soaking and cooking processes, and their impact on the texture and sensory properties of rice. Selenio rice, a premium short-grain rice, was analysed for variations in amylose content and viscosity profiles. The study allows to highlight how the rice's compositional characteristics, particularly the amylose-to-amylopectin ratio, influence gelatinisation and cooling behaviour. The effects of soaking duration, vinegar mix composition, and water-to-rice ratio on texture profile analysis (TPA) are also examined, as well as overall sensory quality. Rice reaches maximum water absorption within three minutes of soaking, independent of water temperature (10-50°C). Vinegar mix addition effectively lowered rice pH to below 4.5, contributing to improved shelf stability. Additionally, the TPA of sushi rice was evaluated over a 10-day storage period, with findings suggesting that optimised preparation techniques can improve rice quality, extending its freshness and acceptability. The importance is underscored of precise preparation methods in optimising the quality of sushi rice, contributing to the broader field of rice research and culinary science.