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Old 08-28-2009, 07:18 AM   #11
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Originally Posted by shalinee View Post
Also, you need to use a rice cooker to cook this rice to keep the starch in.
There is nothing different about cooking rice in a rice cooker vs cooking in a pot on the stove. Rice never needs to be cooked in a rice cooker to achieve a desired result. The same can always be done in a pot. It just has to do with your technique.

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Old 08-28-2009, 09:48 AM   #12
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Jasmine rice is also known as Thai homali rice. It's long grain, very fragrant, and not sticky at all whereas Japanese/California/Calrose rice is sticky and short grain and ideal for sushi. Have never heard of Jasmine rice being used for sushi rice. I wouldn't recommend it too.

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Old 08-28-2009, 11:59 AM   #13
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Thanks Chopstix, I just learn something new today. I was wondering where Jasmine rice came from, I kinda had an idea it was from some where in Asia. Just wasn't sure where. Thanks for the info.
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Old 08-28-2009, 03:05 PM   #14
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Thx for all input. Count yourself very very lucky because you can get sushi rice easily. Many people like me find a difficulty in getting sushi rice so the only option is using other rice if we want to eat sushi. Using Thai jasmine AAA is my best substitute, just my idea, which I am sharing here, only for those who can't find sushi rice. I have even tried pudding rice & it worked equally well even though the texture of the rice may be slightly different. It is still sticky enough. The dipping sauce or accompaniment and the filling can overshadow the texture of the rice. So, do enjoy using your sushi rice if you have. Sometimes just have to be more flexible with cooking ingredients. Enjoy your cooking.

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Old 08-28-2009, 05:49 PM   #15
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Jasmine rice isn't sticky, and doesn't work well for sushi. But, I have used it for both chirashi zushi and inari zushi. Like the inari, insofar as temaki zushi (te="hand"/maku="to roll") also has an architectural scaffold, I see no reason why jasmine rice can't be used. Except maybe that the floral nose of jasmine rice will be overwhelmed by the pungency of vineagar.

Temaki is good fun to make, good fun to eat. It doesn't require a mat. Ingredients are wide open to experimentation (my personal invention is shredded roast pork, chopped Korean kimchee, sesame seeds). And, who doesn't like ice cream cones?

Hint: at most sushi restaurants, you can pick anything on the menu and ask for it as a special order "temaki". hand-made, just for you.
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Old 08-31-2009, 11:51 AM   #16
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Originally Posted by bigdaddy3k View Post
Jasmine Rice. Sooooooo good. Nutty flavor and aroma. Yum. That is all.
Originally Posted by CharlieD View Post
That all might be but Not for Sushi
Sorry for my out of place comment. You are correct, Jasmine is definitely NOT for sushi.

But it is fantastic in other applications (not risotto).

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