Uncooked sushi rice is commonly referred to as pearl, glutinous or Japanese rice. When making sushi at home, use high-quality rice to ensure the best-tasting rolls and nigiri. All dry sushi rice is short grain, but it can be cooked in a variety of ways, such as boiling and steaming. Cooked rice is typically transformed into sushi rice with the addition of vinegar, sugar and salt. If you make too much sushi rice, store the leftovers to use in other Asian-inspired dishes later. Don't refrigerate the cooked rice, as it will quickly dry out.
Spoon the sushi rice into a small, plastic freezer-safe container with an airtight lid.
Place the lid on top of the container and press down to create a secure seal. Wipe away any moisture around the container's rim with a paper towel or cloth to ensure proper closure.
Cut the desired length of freezer tape and wrap it around the container lid to keep out food odours and stop freezer burn.
Write the words "sushi rice, and the date on the tape with a marker.
Sushi rice stored in a refrigerator gets hard and crusty and crumbly, and is only useful for making fried rice.