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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.

            1. 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

                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

                  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

                  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

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

                  1. Awesome! Adding it to the Easter menu for sure.