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Brands of sushi rice?

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SunBear

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Dec 20, 2005, 8:31:31 PM12/20/05
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What are the best brands of sushi rice commonly available?


Armadillo

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Dec 21, 2005, 2:56:12 AM12/21/05
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> What are the best brands of sushi rice commonly available?

It probably depends most on where you live.

I've often used Kokuho Rose (US product). It is probably not the best but fairly easy to cook compared to some of the finer and more expensive brands I've used.

I've been told that japanese rice is the best and there are some brands available, even at Amazon.

Jukka

Musashi

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Dec 21, 2005, 8:25:55 PM12/21/05
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"SunBear" <sun...@cox.net> wrote in message
news:6f2qf.54$sA3.35@fed1read02...

> What are the best brands of sushi rice commonly available?
>
>

Sushi rice is not a kind of rice.
Any short grained Japanese rice can be made into "sushi rice"
with the addition of vinegar, salt, sometimes sugar or mirin,
during a rapid cooling procedure.
In the United States, brands using California grown rice such
as Nishiki and Kokuho are fairly common and do the job.

Musashi

Oracle

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Dec 21, 2005, 10:45:47 PM12/21/05
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In Australia, there's a (relatively) inexpensive rice called "Koshihikari"
which is marketed by SunRice who also produce a specific "Sushi Rice". I've
used both with excellent results.

"SunBear" <sun...@cox.net> wrote in message
news:6f2qf.54$sA3.35@fed1read02...

Anonymous

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Dec 22, 2005, 11:52:58 PM12/22/05
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See the old a.f.s thread on
Subject: NY Times article: Sushi Rice grown in CA
from October 2003.

http://nytimes.com/2003/10/08/dining/08RICE.html

Sushi Rice, California's New Gold Rush By KAY RENTSCHLER
Published: October 8, 2003

"The California rice industry is a stunning,
rebellious success. From a hardscrabble start-up
bolstered by government subsidies in the 1930's, it
has become a $500 million industry that is second
only to Thailand in exports of premium rice."

etc.

parrotheada1a

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Dec 24, 2005, 8:09:34 PM12/24/05
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I use the Kokuho Rose rice. Matter of fact, I use it for all sorts of
rice dishes, and not just sushi. The stuff makes incredible fried rice,
the texture stays somewhat soft. Another thing I use if for is dirty
rice from cajun country in Louisiana. Reason is, the stuff soaks up
seasonings like a sponge once you put it into the cooking water.

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