Nishiki is very similar to calrose, which is just a little longer than what I use, Yumenishiki (like a koshihikari). I’d suggest using just a smidge less water as the longer shape makes it “wetter”.
Used the rest of the ham, a bit of diced frikadellen, cheddar cubes, and the golden toasted part is sliced mochi, for okonomiyaki tonight. Here it is naked:
