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 349 Kcal
1481 KJ
satured fat
0,6 g
0,1 g
78 g
0,3 g
Dietary Fiber 1,4 g
Proteins 7,4 g
Salt 0,01 g
Average values for 100g of product *
(* Source: Ente Nazionale Risi)


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