Healthy Food Database

Koshihikari rice
Often called sushi rice, koshihikari is a short grain rice produced by the milling of specially cultivated koshihikari paddies. The flavour is slightly sweet and the grain has an off-white colour. Commonly used for making sushi, the texture of this type of rice is soft, and the glycaemic index is relatively low in comparison to other varieties of rice, as Koshihikari rice has a high amount of resistant starch meaning it's broken down slowly in the body raising blood sugar levels slowly.
Category: Grain
In Season: all year
To Buy:
Buy from supermarkets or Asian grocers. Some health food stores also stock brown koshihikari rice.
To Store:
Store in an airtight container in the pantry.
Tips & Tricks:
Cooking Tips:
Swap plain white rice for koshihikari and enjoy a low GI change.

Nutrition per 0.5 Cup:

Energy (kJ):
500
Low GI < 55:
Fat (g):
0.2
Monosaturated Fat , g:
0.0
Salicylates:
Safe/negligible amount
Carbohydrates, g:
26.6
Protein (g):
2.2
Saturated Fat, g :
0.0
Amines:
Negligible
Glutamates:
n/a

Benefits the Following Health Conditions:*

Diabetes
Low Energy
Find recipes with Koshihikari rice

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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