[TalnSG]

I know this is heresy, but my long grain Texan basmati works fine for onigiri and sushi when its cooked with that use in mind. Its a softer long grain than others and just takes a bit more water. However you can't leave it sit for long once its cooked. As it dries the grains will begin to separate and give you traditional Indian/Middle Eastern fluffiness, unless you have already added vinegar.

Its flavor is different, but not less appealing, and the aroma while it cooks is wonderful ... slightly like popcorn. Since I buy it bulk and then transfer it to an old crock of my grandmother's I have no idea what brand it is, but it was one that is less polished and processed that the usual stuff in American grocery stores which helps with having enough gluten for stickiness.