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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Japanese short-grain rice is a healthy source of energy due to its high carbohydrate content. It is naturally low in fat and cholesterol and provides essential minerals like manganese and selenium, making it a staple for a balanced diet.
A 100g serving of dry Japanese short-grain rice contains approximately 362 calories and 79.8g of carbohydrates. It also provides about 6.8g of protein and a very low fat content of 0.6g.
Yes, Japanese short-grain rice is naturally gluten-free. It is a safe and excellent carbohydrate source for individuals with celiac disease or those who have a gluten sensitivity.
No, Japanese short-grain rice is not keto-friendly. Because it contains nearly 80g of carbohydrates per 100g, it is too high in carbs for a standard ketogenic diet, which requires very low carbohydrate intake.
The standard method involves washing the rice until the water runs clear, soaking it for 30 minutes, and then cooking with a water-to-rice ratio of about 1.1:1 or 1.2:1. After simmering for 15 minutes, let it steam off the heat for 10 minutes to achieve the perfect texture.
It has a mild, slightly sweet flavor and a distinctively sticky, chewy texture. This stickiness is due to its high starch content, which makes it ideal for eating with chopsticks or forming into sushi.
Yes, washing is highly recommended to remove excess surface starch. This prevents the rice from becoming unpleasantly gummy and ensures that the grains have the characteristic glossy, clean finish found in Japanese cuisine.
Japanese Short-Grain Rice is a versatile ingredient found in cuisines around the world. With 362 calories per 100g and 6.8 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 1 recipes featuring japanese short-grain rice with step-by-step instructions.
Browse recipes →Store uncooked rice in a cool, dark, and dry place in an airtight container. To maintain maximum freshness and prevent pests, some people choose to store it in the refrigerator, especially in humid climates.
Yes, Japanese short-grain rice is the primary ingredient for sushi. Its high starch content provides the necessary stickiness to hold its shape when molded into nigiri or rolled into maki after being seasoned with sushi vinegar.
Yes, it is considered very easy to digest because it is low in fiber and fat. This makes it a common choice for individuals with sensitive stomachs or those recovering from digestive issues.