Unverified85% confidenceDecision RuleTime unknown
日式寿司/饭团选短粒粳米(如越光米Koshihikari)，其支链淀粉高冷却后仍保持粘性和光泽；用长粒籼米做寿司会松散无法成型
1
Sources
85%
Confidence
Long-term
Relevance
-
First Seen
Sources
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