Special Sushi rice is a round-grained rice, of the Japonica variety, with a crystalline grain and a uniform white colour. It is glutinous, sweet, creamy and dry when cooked.
It is characterised by a high starch content, in particular amylopectin. This makes the rice sticky and allows it to be used to hold its shape together. And because of this it is ideal for sushi making.
To make sushi, it is advisable to rinse the special sushi rice in cold water to remove excess starch. Repeat the rinsing as many times as necessary until the water runs clear. After rinsing, the sushi rice should be left to stand for at least one hour before boiling.
- Energy value: 130 kcal
- Protein: 2.4 gr
- Fat: 0.2 gr
- Carbohydrates: 28.7 gr
- Dietary fibre: 1.8 gr