Korean style sticky rice salad
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 136 kcal | 7% |
| Fat | 3.8 g | 5% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 20.4 g | 8% |
| of which sugars | 6.6 g | 7% |
| Fibre | 1.3 g | — |
| Protein | 4.4 g | 9% |
| Salt | 0.98 g | 16% |
Open Food Facts, ODbL, record updated 9 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Brown Rice (30%) (Water Brown Rice) Cauliflower (17%) Edamame Soybeans (11%)- Sweet Chilli, Soy, Miso and Sesame Dressing (11%) Cooked Quinoa (Water Quinoa Seeds) Vinegar Infused Carrots (6%) (Carrots - Rice Vinegar - Sugar - Salt) - Sugar Rice Vinegar Spring Onions Water Coriander Red Chillies - Vegetable Oil (Sunflower/Rapeseed) Carlic Purée Salt Ginger Purée. Mirin Rice Wine - Cornflour - Soybeans Black Sesame Seeds Toasted Sesame Oil Sesame Seeds Dried Paprika Flakes - Rice - Stabiliser. Pectin Wheat (contains Gluten) Ground Cayenne Pepper Colour: Paprika Extract. SWEET CHILLI, SOY, MISO AND SESAME DRESSING contains Water Sugar Lime Juice Toasted Sesame Oil Soybeans Red Wine Vinegar Ginger Purée Salt Rice Red Chilli Purée - Carlic Purée Red Chillies Cornflour Dried Paprika Flakes Wheat (contains Gluten) Chilli Powder. Rapeseed Oil suitable de for nut allergy . . . . . ▼ . .
- E160cPaprika extractColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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