Can you use it for other recipes including non-japanies or only for Sushi?

It's a great rice with lots of flavor and texture. Most often I use it alone as a side dish. If a recipe specifically calls for sushi rice, I would not use Haiga.

Please clarify..is it brown or white rice? Is it the same as spouted (gaba) ? Thank you!

Brown rice is a whole-grain rice with the inedible outer hull removed, white rice is the same grain with the hull, bran layer and cereal germ removed. Haiga ("rice germ" in Japanese) rice is a semi-transparent beige in color, and it tastes and cooks similarly to regular Japanese white rice - but it maintains many of the natural vitamins and other nutrients lost in processing white rice. Rice germ contains Vitamin B1, B2, B6, and E as well as fiber.

Is this rice sticky enough to make sushi or rice balls? Thank you ahead of time.

Absolutely. I make rice balls all the time with it and it would definitely be suitable for sushi as well. This rice has superior flavor (in my opinion!) and nutrition (objectively) compared to fully-hulled sushi rice and its glycemic impact is surprisingly low. It’s the only rice I cook for my family now.

Haiga - Shortgrain Rice 2kg

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