Sushi rice, known as shari or sumeshi, is a short-grain rice variety that is sticky when cooked. This stickiness is essential for forming sushi rolls and holding ingredients together. The rice is typically seasoned with a mixture of rice vinegar, sugar, and salt after cooking, giving it a slightly tangy flavor that complements the fresh ingredients used in sushi. To prepare sushi rice, it is first rinsed to remove excess starch, then cooked until tender. After cooking, the seasoned vinegar mixture is gently folded into the rice while it cools, ensuring an even distribution of flavor. Properly prepared sushi rice is crucial for making various types of sushi, including nigiri and maki.