sushi rice
Also known as: Shari, Sushi-meshi
Loading...
Also known as: Shari, Sushi-meshi
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh, vibrant, and healthy. Cubed raw salmon marinated in a savory soy-sesame sauce, served over sushi rice with crisp veggies and creamy avocado. A taste of Hawaii in your own kitchen!
Tender, cooked octopus marinated in a savory sesame-soy sauce, served over seasoned sushi rice with fresh avocado, crisp cucumber, and edamame. A refreshing and vibrant Hawaiian classic ready in about 35 minutes.
A fresh and vibrant bowl with tender cooked shrimp, fluffy sushi rice, and a rainbow of toppings like avocado, edamame, and cucumber. A healthy, customizable, and delicious meal that brings a taste of Hawaii to your kitchen.
Crispy, savory marinated tofu cubes served over a bed of fluffy sushi rice with a rainbow of fresh, crunchy vegetables. This vegan take on a Hawaiian classic is a vibrant, healthy, and satisfying meal that's easy to assemble.
Sushi rice is a healthy source of quick energy due to its carbohydrate content and is naturally low in fat and cholesterol. It contains manganese for bone health and is often seasoned with rice vinegar, which can aid digestion. However, because it is a refined grain often seasoned with sugar, it should be eaten in moderation as part of a balanced meal.
A 100g serving of cooked sushi rice contains approximately 135 calories and 30g of carbohydrates. It also provides about 2.7g of protein and a very low fat content of 0.3g.
Yes, sushi rice is naturally gluten-free. While it is often called 'glutinous rice' due to its sticky texture, it contains no actual gluten; however, always check that the rice vinegar used for seasoning does not contain grain-based additives if you have a severe intolerance.
Yes, sushi rice is typically vegan. It is made from short-grain white rice seasoned with a mixture of rice vinegar, salt, and sugar, none of which are animal-derived products.
Sushi rice is a specific variety of short-grain Japonica rice that has a higher starch content than long-grain varieties. This starch makes the rice sticky when cooked, allowing it to be molded into shapes, while the addition of vinegar seasoning provides its characteristic tangy flavor.
Rinse the rice several times until the water runs clear to remove excess surface starch. Cook it with a slightly lower water-to-rice ratio than standard rice, then gently fold in a mixture of rice vinegar, sugar, and salt while the rice is still warm to achieve the proper texture and flavor.
sushi rice is a versatile ingredient found in cuisines around the world. With 135 calories per 100g and 2.7 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 →It is not recommended to use long-grain rice, such as Basmati or Jasmine, for sushi. These varieties are designed to stay fluffy and separate, whereas sushi requires the high starch content of short-grain rice to stick together and hold its shape.
No, sushi rice is not keto-friendly. It is very high in carbohydrates (30g per 100g) and usually contains added sugar in the seasoning, both of which will likely exceed the daily carb limits of a ketogenic diet.
Cooked sushi rice is best kept at room temperature in a covered container if used within a few hours. If storing longer, refrigerate it in an airtight container for up to 2 days, though the cold will cause the starch to harden and lose its ideal texture.
The stickiness is due to the high concentration of amylopectin, a type of starch found in short-grain rice. When the rice is cooked, this starch gelatinizes, creating a tacky surface that allows the grains to bind together easily for rolls and nigiri.
