Korostysh: Created page with "Raw, short-grain Japanese sushi rice Sushi rice is a short-grain Japanese rice characterized by its high starch content. When cooked, it becomes highly glutinous and sticky, allowing it to hold its shape perfectly when pressed. == Nutritional Information == ''Values based on a standard 100g (3.5 oz) serving of raw short-grain sushi rice.'' {| class="wikitable" ! Nutrient !! Amount |- | '''Calories''' || 358 kcal |- | '''Prote..."

2026-10-15T23:34:22Z

Created page with "thumb|right|300px|Raw, short-grain Japanese sushi rice Sushi rice is a short-grain Japanese rice characterized by its high starch content. When cooked, it becomes highly glutinous and sticky, allowing it to hold its shape perfectly when pressed. == Nutritional Information == ''Values based on a standard 100g (3.5 oz) serving of raw short-grain sushi rice.'' {| class="wikitable" ! Nutrient !! Amount |- | '''Calories''' || 358 kcal |- | '''Prote..."

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[[File:Sushi_rice.jpg|thumb|right|300px|Raw, short-grain Japanese sushi rice]]
Sushi rice is a short-grain Japanese rice characterized by its high starch content. When cooked, it becomes highly glutinous and sticky, allowing it to hold its shape perfectly when pressed.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving of raw short-grain sushi rice.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 358 kcal
|-
| '''Protein''' || 6.5 g
|-
| '''Total Fat''' || 0.5 g
|-
| '''Saturated Fat''' || 0.1 g
|-
| '''Carbohydrates''' || 79.0 g
|-
| '''Sodium''' || 1 mg
|}

== Culinary Uses ==
- Traditionally folded with rice vinegar, sugar, and salt to make sushi rolls and nigiri.
- Excellent for poke bowls and onigiri (rice balls) due to its structural integrity.

[[Category:Ingredients]]
[[Category:Grains and Seeds]]
[[Category:Rice]]

Ingredient:Sushi rice - Revision history