BIYORI RESEARCH FOR SUSHI -10KG
To prepare thesushiyou use aRicefrom small and round bean: the most suitable variety is Japonica, native to Asia but also produced in Italy
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To prepare thesushiyou use aRicefrom small and round bean: the most suitable variety is Japonica, native to Asia but also produced in Italy. During cooking it releases very starchy, and this makes the meatball ofRiceremains compact and does not rub.
For the same reason, this type of rice is also perfect for the onigiri, the famous white rice meatballs with different fillings.
NUTRITIONAL VALUES
Nutritional factors for 100 g
Energy value 354 kcal
Fats (of which saturated) 0,4 g (0,1 g)
Protein 6.7 g
Carbohydrates (including sugar) 80.4 g (0.2 g)
Fibre 1.0 g
Rooms 0.013 g
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