This study was carried out to find optimal rice varieties and selection index for sushi. The suitability tests about appearance and palatability were conducted by 31 professional sushi chefs and the physicochemical and pasting properties of the selected 7 rice varieties (Koshihikari, Dami, Deuraechan, Boramchan, Juanbyeo, Sindongjin and Hopum) of milled and cooked rice were evaluated. According to the adaptability for sushi shape and taste of rice, Hopum and Sindongjin showed more suitable appearance and taste than others. Also, they showed remarkable pasting properties similar to Koshihikari which is widely known as a suitable for sushi. In the relationship between suitability and pasting properties for sushi, peak viscosity and breakdown viscosity showed highly positive correlation, and setback viscosity showed negative correlation. These results suggest that pasting properties can be applied to select the suitable varieties for sushi.