Sushi rice has small, round grains. Particularly recommended for Japanese cuisine recipes. (maki-sushi, nagiri-sushi, chirashi-sushi). 

It’s subjected to a special process that makes it pearly and crystalline. It has a high capacity for swelling during cooking and grains remain well-separated. 

Energy value 361 Kcal
1510 KJ
Fat
satured fat
0,6 g
0,1 g
Carbohydrates
sugar
78 g
0,3 g
Dietary Fiber 1,4 g
Proteins 7,4 g
Sodium 0,01 g
Average values for 100g of product *
(* Source: Ente Nazionale Risi)

Contacts

46030 San Giorgio di Mantova (MN) - Via Ghisiolo, 67

(+39) 0376/340170

info@riseriacampanini.it

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