Background Just 20 years ago, sushi was still a rarity in America, confi ned mainly to Japanese restaurants in major cities like New York and Los Angeles. Today, American shoppers can easily pick up packs of ready-to-eat sushi in supermarkets and even convenience stores. The increasing international appetite for packaged sushi has driven up demand for the short-grain, sticky rice, which, along with raw fi sh, forms the foundation of most su

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