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.