Best sushi rice: Shirakiku Rice Koshihikari
"Sushi rice" is either white short-grain Japanese rice or medium-grain California rice, both of which get sticky when cooked. Calrose rice is another name for this product.
Although it was developed in Japan, the short-grain rice known as Koshihikari is now widely cultivated in other countries, including Australia and the United States. Due to its mild sweetness and sticky texture when cooked, it is frequently used in sushi (24 Trustworthy Source).
Shirakiku's Koshihikari is the finest choice if you want to build your own sushi rolls or poke bowls at home. This product, which is grown in California, is praised for its stickiness and sweetness. It is not non-GMO confirmed; however, it has no artificial ingredients or preservatives. Only 1/4 cup (45 grams), uncooked, contains:
- Calories: 160
- Fat: 0 grams
- Sodium: 0 mg
- Carbs: 36 grams
- Fiber: 0 grams
- Sugar: 0 grams
- Protein: 2 grams
Certifications: free of additives and preservatives
Website: https://www.wismettacusa.com/
