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Can I make risotto with sushi rice?

yamalam Mar 19, 2008 11:44 AM

Can't afford sashimi grade seafood these days, so I'm looking for some other uses for my bag of short grain Kohuko Rose. Would it be starchy enough for risotto? What other recipes do you use sushi rice specifically for?

  1. yamalam Mar 21, 2008 10:22 AM

    Awesome! Adding it to the Easter menu for sure.

    1. yimster Mar 19, 2008 05:53 PM

      Any short or medium grain rice will do for sushi or risotto. But not long grain rice. Asian sweet rice works well also.

      1. Miss Needle Mar 19, 2008 05:09 PM

        I agree with the other posters who say to use it for risotto. For Koreans, sushi rice is the default rice for everything. My mom used to say that she never felt satisfied when eating long grain rice as she grew up eating sushi rice exclusively.

        4 Replies
        1. re: Miss Needle
          Sam Fujisaka Mar 21, 2008 11:28 AM

          To us "sushi rice" is just "rice"--and we eat much more plain gohan than sushi. Long grain rice to us used to be "Chinese rice".

          1. re: Sam Fujisaka
            Miss Needle Mar 21, 2008 12:00 PM

            He he. We used to call long grain rice "American rice." I generally eat brown basmati rice, but DH (who is Chinese-American) sometimes asks me to just get plain old rice, which is white long grain rice in his world.

          2. re: Miss Needle
            c
            cjk5 Apr 12, 2010 09:49 AM

            Question when using sushi rice for risotto -- do you wash the rice first? I always do when making sushi rice, but never wash carnaroli before I use it for risotto. Any thoughts?

            1. re: cjk5
              d
              divadmas Sep 29, 2010 03:04 AM

              did you try washing and not washing? my rice balls in a press were falling apart and i was thinking i washed it too much. but japanese visitors hand squeezed very nice triangular shapes from same batch. must be technique. they were impressed by cheap costco rice.
              never made risotto but want to try for some arancini.

          3. Foodielicious Mar 19, 2008 04:20 PM

            Definitely - it makes an excellent risotto, but it can get pretty thick and sieze up on you as it cools. Just use a little extra liquid than you would the arborio and don't be stingy with the cream & butter at the end of the cooking process.

            1. alkapal Mar 19, 2008 03:40 PM

              what about california rolls?

              4 Replies
              1. re: alkapal
                Sam Fujisaka Mar 19, 2008 04:08 PM

                Good point. I use my precious rice such as Kokuho or even CalRose to make traditional sushi that does not include sashimi, musubi, or inari zushi (but NOT California rolls!). In fact, I prefer any sashimi with hot gohan and prefer my sushi in traditional forms.

                1. re: Sam Fujisaka
                  alkapal Mar 19, 2008 04:10 PM

                  what have you got against avocado? ;-)

                  fwiw:
                  http://en.wikipedia.org/wiki/Onigiri
                  http://japanesefood.about.com/od/sush...

                  1. re: alkapal
                    Sam Fujisaka Mar 19, 2008 04:41 PM

                    Good in other applications but a vegetable gum in sushi!

                    1. re: Sam Fujisaka
                      alkapal Mar 19, 2008 05:26 PM

                      okay, you reached my deepest psyche with that reference, sam! ;-)

              2. Sam Fujisaka Mar 19, 2008 03:34 PM

                Kokuho and arborio are both Japonica rices--very similar. Kokuho is perfect for risotto.

                1 Reply
                1. re: Sam Fujisaka
                  pikawicca Apr 11, 2010 08:04 AM

                  Huh! How did I miss this? I'm making risotto this week, and will give my Calrose a try. It's certainly cheaper than the Carnaroli I usually use.

                2. Sally599 Mar 19, 2008 11:54 AM

                  Its supposedly even better than arborio for risotto according to that simply ming guy on PBS, more absorptive.

                  1 Reply
                  1. re: Sally599
                    monavano Mar 19, 2008 03:15 PM

                    Wow, who knew? Thanks for posting this question. I would have never thunk...

                  2. Antilope Mar 19, 2008 11:48 AM

                    I make risotto all the time with Calrose rice. I also use it to make a really creamy rice pudding.

                    1 Reply
                    1. re: Antilope
                      m
                      Michelle Mar 28, 2008 09:43 AM

                      Hello,

                      I've had the opposite issue with making rice pudding with Calrose rice, it is a completely solid rice pudding, not creamy at all! What recipe do you use and do you adjust the amount of rice somehow? I thought the issue was the rice, that I should be using regular long-grain white rice and not Calrose rice. I am very curious about this, thanks for any tips!

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