I’ve been making sushi for decades. (I apprenticed to a Japanese chef.)
My mom always wants “New Crop” of almost any brand. She says it does make a difference. I have no idea…Have you tried Tamaki?
About the most expensive rice here on Oahu, where people are VERY picky about rice, is Koshihikari Premium.
Nishiki is the brand I use for sushi. It is described on the bag as medium grain rice. It works just fine for me. I believe Calrose is a specific variety of rice rather than a brand.
Lately I’ve started using “Select Kagayaki,” a California premium short grain rice for sushi. Well, I use it for just plain boiled rice too. It is polished with a new process that doesn’t use water, and one result is a very low residue in the finished product. The rinse time to get the water to run clear is incredibly fast compared to other sushi grade rices I have used in the past. Hey, call me a conservationist if you will, but the truth is I just get tired of standing at the sink rinsing and rinsing and rinsing rice!
Oh, yeah… terrific flavor too!
Here’s more info: http://tinyurl.com/2ulccm
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