Nishiki (Japanese short-grain rice)

A Californian Japanese short-grain rice, soft, slightly sticky and glossy after cooking, the grains clinging together, for sushi, rolls and onigiri.

Nishiki (Japanese short-grain rice) is a Californian Japanese short-grain medium-type rice with rounded translucent grains; after cooking it becomes soft, slightly sticky and glossy, the grains cling together easily, which is convenient for shaping. It is used for sushi and rolls (with rice vinegar), onigiri, gunkan, chameshi, donburi and as a side for Japanese and Korean dishes.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Nishiki (Japanese short-grain rice), Raw: Calories 358.0 kcal, Proteins 6.5 grams, Fats 0.5 grams, Carbohydrates 79.2 grams per 100 g of product.

Calories358.0 kcal

Proteins6.5 grams

Fats0.5 grams

Carbohydrates79.2 grams

Nishiki (Japanese short-grain rice), Boiled: Calories 130.0 kcal, Proteins 2.4 grams, Fats 0.2 grams, Carbohydrates 28.7 grams per 100 g of product.

Calories130.0 kcal

Proteins2.4 grams

Fats0.2 grams

Carbohydrates28.7 grams

Yield: 100 g raw → 276 g cooked

Nishiki (Japanese short-grain rice), Steamed: Calories 151.0 kcal, Proteins 3.2 grams, Fats 0.3 grams, Carbohydrates 33.9 grams per 100 g of product.

Calories151.0 kcal

Proteins3.2 grams

Fats0.3 grams

Carbohydrates33.9 grams

Yield: 100 g raw → 234 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

California Rolls with CrabJapanese cuisine | Appetizers

California", invented by the Japanese Ichiro Mashita for Americans - in California, actually - has become an international dish and for some reason especially loved by Russians. How to make these rolls correctly was shown to us by a Korean chef from the Sumosan restaurant, one of the few Japanese restaurants in Moscow where you don't have to worry about the quality of the food