medium-grain version of Japonica. Each grain is oblong, two or three times longer than it is wide. Because of its shape, medium-grain rice does not form itself into sushi quite so willingly. But it is less expensive. The California Sushi Academy stocked medium-grain rice for the students in the classroom. High-end sushi restaurants pay extra for short-grain rice. Each grain is more round than oblong. Hama Hermosa purchased its premium Japanese
