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 |
|
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 |
| Salt | 0,01 g |
| Average values for 100g of product * (* Source: Ente Nazionale Risi) |
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