Cooking of sushi rice

I love sushi and have made it at home once, though I felt that the rice was too sticky and tasted starchy.

Have read a few sites, one says dont wash the rice at all, olthers say wash thoroughly.

Bought myself a rice cooker(As this is supposed to be easier), I've seen the resteraunts use these and the rice comes out spot on each time. My latest attempt wasnt too bad, but again I thought it was too sticky and didnt look right, though this batch tasted ok.

Anyone had success making rice for Sushi?

You definitely need to wash the rice thoroughly.

If it's still too sticky try using a bit more water. I usually use 1 cup per cup of rice, plus half a cup more for good measure.

Edit: And if your cooker has a speed setting, use the slowest.

First you need to use the right rice: Japanese or California short-grained rice. You shouldn't have to wash it. Easy rice cooking: 2c rice and 3c cold water into a pot, put it on the stove on medium. Once the water boils, stir it once, cover, reduce the heat to simmer for a couple minutes, then shut off the stove. You shouldn't see much water left. Do not lift the lid! After 15 minutes your rice should be done to perfection.

Once done, to make sushi rice you can get packets with a mixed powder to bung in or you can do it the hard way, using one hand to fan the rice and the other to stir it gently as you slowly and alternately sprinkle in rice wine, sugar and salt with your third hand.

woof.

see instructions on rice cooker and follow properly!

I am a sushi addict and for this I went bankrupt. This is why I followed a sushi course and I was very happy with it...apart from the rice.
After many experiments went very bad...I kidnapped a (japanese) friend of mine and promised to tell her some italian secret and in exchange she would teach me how to cook rice for sushi.
Here is what I have learned:

1) Wash thoroughly the rice, ideally until the water becomes clear, but not too much otherwise the rice absorbs water (and precook itself somehow).
2) put the rice in the pot, shake a bit, put you open hand open in the pot and add water until the level reaches the second row of knuckels: this system works regardless the size of the hand, there must be something magic or something is magic in the proportions of a human hand.
3) boil covered, middle temperature for 20 minutes.
4) here is the secret: leave the baby sleep.
What I did before was to check the rice: never! leave it cook for the whole 20 minutes.

I agree that using a rice cooker gives much better results.

oh come on, where is the fun then?!
I use a rice cooker of course, but only if I don't have to impress my guests.

I use the cool setting of my hairdryer and it gives it that nice shiny look of sushi rice.

Also, rinse the rice until water runs clear.

you dump the cooked rice in a wooden bowel and while letting air into the rice (by scooping it into the air) you need to pour rice vinegar onto it.

It actually is quiet difficult.

Remind me never to try some of Deccie's rice!!!

wow, where do you get wooden bowels from?

I use a plastic mixing bowl, but i leave the hot rice uncovered for about 20 minutes, folding it over now and then. This kinda let the rice dry just a little, then I add the sugar/vinegar mix, and the grains separate nicely.

I had zero luck with rice cookers.
Now I cook it partially, then steam it, in a bamboo steamer thing I'd bought for Dim Sum. Comes out great every time.

I do rinse pretty well, but am not too fussy about it.