Short-Grain Rice

Short-Grain Rice is a short-grain rice commonly used in Japanese and Korean cooking for sushi, onigiri and sticky rice dishes; it is prized for its creamy, sticky texture when cooked. As a staple carbohydrate it is primarily a source of starch, providing 80g per 100g, with only modest amounts of protein and fiber. Nutritionally it supplies small amounts of minerals such as manganese, selenium and B1 (thiamine) but is low in fiber and antioxidant compounds compared with whole-grain alternatives, so swapping to brown or mixed whole-grain short-grain rice can increase fiber and micronutrient intake.

Short-Grain Rice is a short-grain rice commonly used in Japanese and Korean cooking for sushi, onigiri and sticky rice dishes; it is prized for its creamy, sticky texture when cooked. As a staple carbohydrate it is primarily a source of starch, providing 80g per 100g, with only modest amounts of pro... Show more