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Mar 19, 2008 11:44 AM

Can I make risotto with sushi rice?

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?

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  1. 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


      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!

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

      1 Reply
      1. re: Sally599

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

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

        1 Reply
        1. re: Sam Fujisaka

          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.

          1. re: alkapal

            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: alkapal

                Good in other applications but a vegetable gum in sushi!

                1. re: Sam Fujisaka

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

          2. 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.