Sushi rice (japonica)

Description

Sushi rice (japonica) is a short-grain, pearl-white variety with a soft, sticky texture when cooked and a delicate, slightly sweet flavor that binds ingredients well. The grains are round, shiny, and compact, making them ideal for shaping rolls, balls, or dumplings. Nutritionally, sushi rice mainly provides easily digestible carbohydrates and a moderate amount of protein; it is low in fat and naturally gluten-free; it also contains trace amounts of B vitamins and minerals like manganese. It has an energizing effect and is easy to digest, making it a good ingredient for balanced meals. Typical uses include sushi, onigiri, chirashi, rice bowls, and accompaniments to Japanese dishes. Store dry rice in an airtight container in a cool, dry place away from moisture; keep cooked rice in the refrigerator for a maximum of 24 hours or freeze for longer storage.