Ditto to the above poster. I also use medium-grain rice varieties that still have that sticky, yet firm quality that's sushi rice / short-grain rice typically has, but is usually easier to find, like Calrose rice.
Japanese rice, or japonica rice, is a very specific rice variety. For the best tasting Japanese dishes you simply cannot substitute long-grain rice, jasmine rice, basmati rice, Carolina type rice... It will alter the favor and the consistency of the ric. If you are going to make sushi, you will need sushi rice.
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