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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Sushi rice is a healthy source of quick energy due to its high carbohydrate content and is naturally low in fat and sodium. It also provides manganese, which is essential for metabolism and bone health. However, because it is a refined grain with a high glycemic index, it should be balanced with fiber and protein.
Per 100g of dry short-grain sushi rice, there are approximately 358 calories and 79.1g of carbohydrates. It is a dense energy source with about 6.5g of protein and very little fat (0.5g).
Yes, short-grain sushi rice is naturally gluten-free. Despite its 'sticky' or 'glutinous' texture when cooked, it does not contain the gluten protein found in wheat, making it safe for those with celiac disease or gluten intolerance.
No, sushi rice is not keto-friendly. With over 79g of carbohydrates per 100g, it is a high-carb food that would likely exceed the daily carb limit for a ketogenic diet.
Sushi rice is a short-grain variety that contains a higher proportion of amylopectin starch. This starch makes the rice sticky and moist when cooked, allowing it to hold its shape in rolls, whereas long-grain rice remains fluffy and separate.
You should always rinse sushi rice in cold water several times until the water runs clear to remove excess surface starch. This prevents the rice from becoming overly gummy and ensures a clean, distinct texture for each grain.
It is not recommended to use long-grain varieties like Jasmine or Basmati for sushi because they lack the stickiness required to hold rolls together. If you cannot find sushi rice, a medium-grain rice like Calrose is the best substitute.
short-grain sushi rice is a versatile ingredient found in cuisines around the world. With 358 calories per 100g and 6.5 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 0 recipes featuring short-grain sushi rice with step-by-step instructions.
Browse recipes →Traditional sushi rice is seasoned after cooking by folding in a mixture of rice vinegar, sugar, and salt while the rice is still warm. This gives the rice its signature tangy-sweet flavor and glossy appearance.
Uncooked sushi rice should be kept in a cool, dry, and dark place in an airtight container. When stored away from moisture and pests, it can maintain its quality for up to two years.
Cooked sushi rice can be stored in the refrigerator for 1-2 days in an airtight container. However, refrigeration can cause the starch to crystallize and make the rice hard; it is best consumed fresh at room temperature for the ideal texture.