Japonica Round Rice (Sushi Rice)

High-quality short-grain rice with high amylopectin content giving superior adhesion — perfect for sushi, Japanese cuisine, risotto and Asian desserts.

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Description

Japonica Round Rice (Sushi Rice) — Premium Vietnamese Export for Asian Cuisine

Vietnamese Japonica round rice is a premium short-grain variety with high amylopectin content, producing the characteristic sticky, glossy texture essential for authentic sushi, Japanese cuisine, Korean rice dishes, and Asian desserts. VinFruits Global exports premium Japonica rice to Japanese restaurant suppliers, Asian food distributors, and sushi-grade ingredient importers worldwide.

About the Product

Japonica rice is distinctly different from long grain Indica varieties. Its short, round grains (average length 5.0mm) cook to a tender, slightly sticky consistency that holds together when shaped — the defining requirement for sushi rolls, onigiri, rice balls, and Japanese bento. The high amylopectin starch content gives cooked Japonica rice its characteristic shininess and cohesion without becoming gluey, making it equally suitable for risotto-style preparations and Asian rice desserts such as mochi filling bases.

Quality Parameters

Broken: 3% max; Moisture: 14% max; Chalky kernel: 3% max; Damaged kernel: 0.5% max; Yellow kernel: 1% max; Red & red steak kernel: 0.75% max; Paddy grain: 2 grains/kg max. Average grain length: 5.0mm. Polished: with/without oil. Milling degree: WM, DP, S.

Applications

Japonica round rice is indispensable for Japanese cuisine (sushi, nigiri, temaki), Korean cuisine (bibimbap, kimbap), onigiri and rice balls, Asian-style rice porridge (okayu/congee), and gourmet rice desserts. It is used extensively in Japanese restaurant chains globally, Asian meal kit services, and premium retail rice brands.