# Analysis of Sushi Rice: Preparation Techniques, Physicochemical Properties and Quality Attributes
## 4 Conclusions and Future Prospects of Sushi Rice Production  
This study concludes that amylose content plays a significant role in the gelatinisation and pasting properties of sushi rice. Rice samples from different harvest years exhibited varying amylose contents (15-20%), significantly influencing their gelatinisation and pasting behaviour. Higher amylose content results in a more stable gel structure and less retrogradation during cooling, whereas lower amylose content facilitates greater granule swelling and softer texture. The soaking time and washing duration influence water absorption and grain integrity, with optimal soaking periods around three minutes showing the best balance for sushi rice preparation. In the study, it was revealed that washing rice for 230 s provided optimal results. Nigiri ball formation was optimal within a temperature range of 30-40 \({}^{\circ}\)C, ensuring proper cohesion. Additionally, the water-to-rice ratio significantly influences texture, with lower ratios resulting in firmer, more cohesive rice, while higher ratios lead to softer, stickier rice. Storage studies revealed progressive changes in textural properties, particularly increased hardness and decreased adhesiveness. Sensory evaluation confirmed that the water-to-rice ratio affects rice quality attributes such as odour, taste, and overall acceptability during storage. Vinegar seasoning effectively lowered rice pH below 4.5, contributing to microbial stability during storage, with all samples showing minimal microbial growth over 10 d. The strong correlations observed between sensory attributes suggest that enhancing individual sensory aspects contributes to improved overall consumer acceptability. Proper control of these preparation parameters is essential for achieving high-quality sushi rice with desirable sensory and textural properties over its shelf life. These insights emphasize the necessity of meticulous preparation techniques to  
Figure 6: [PERSON]’s correlation coefficient matrix among different sensory, textural, and microbial properties of sushi rice stored for 10 d in refrigerator.  
enhance sushi rice quality, offering valuable guidelines for culinary professionals and rice breeders aiming to improve end-use quality.  
Future research should focus on exploring novel preservation methods specifically designed for sushi rice to further extend shelf life while maintaining sensory qualities. Investigating the application of natural antimicrobial compounds, modified atmosphere packaging, or bioactive coatings could potentially enhance microbial stability without compromising taste or texture. Additionally, examining the effects of different rice cultivars with varying amylose-to-amylopectin ratios would provide deeper insights into optimizing variety selection for sushi production. Research into sustainable washing and soaking techniques that minimize water usage while maintaining quality would benefit industry practices. Furthermore, conducting consumer preference studies across different markets would help establish culturally appropriate quality parameters for global distribution of sushi products.  
Conceptualization, W.T.W. and P.K.; methodology, W.T.W.; software, W.T.W.; validation, P.K., W.T.W. and E.E.T.; formal analysis, A.S.; investigation, E.E.T.; resources, P.K.; data curation, W.T.W.; writing--original draft preparation, W.T.W.; writing--review and editing, P.K.; visualization, A.S.; supervision, P.K.; project administration, P.K.; funding acquisition, P.K. All authors have read and agreed to the published version of the manuscript.  
This research received no external funding.  
Not applicable.  
The data presented in this study are available on request from the corresponding author.  
We would like to thank [PERSON] for her help in calculating results.  
The authors declare no conflict of interest.