Brown rice, quinoa, and other grains may have become more popular in recent years for their health benefits, but sushi purists don't want it served with their seafood. Both on restaurant menus and in grocery store sushi coolers, brown rice is used for sushi. Sujata Gupta wrote via NPR that brown rice detracts from the seafood used in sushi because of its strong taste compared to white rice. Mel Magazine describes brown rice's flavor as bitter and its texture as grainy.
Gupta said the texture of brown rice also is not appropriate for sushi because unlike white rice it stays firm after being cooked. The reason brown rice and quinoa have become increasingly popular options in places like the U.S. is that it appeals to people wanting a healthier alternative to white rice, per Kobe Teppanyaki. For example, brown rice contains more fiber and a little more protein than white rice, according to Food Network. Quinoa has been known as a superfood, per Healthline, and contains manganese, iron, magnesium, and zinc.
If having an authentic sushi experience is important for you, stick with the white rice and keep it simple.
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September 16, 2022 at 04:07AM
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The Ingredient Traditional Sushi Never Uses - Tasting Table
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