I just found this thread, and don't know if you got your rice done yet, but it breaks down like this:
First you have to buy the right rice..the Asian markets usually carry a wide variety labeled as "sushi rice" I use Kokuho, which is a variety grown in california of all places...
Sushi rice must be rinsed until the water runs clear and then soaked in cool water for 30 minutes before cooking. While the soaking takes place mix together equal parts Mirin (Basically, a sweet rice wine...if Mirin is unavailable, you can just dissolve a small amount of sugar into some sake) and rice wine vinegar. Set this mixture aside.
Rinse the rice again briefly and place in a rice cooker or a heavy bottomed saucepan on medium high heat. your proportions are: 1 part rice to 1.5 parts water, regardless of how you are cooking the rice. I'm going to assume that you don't have a rice cooker, don't worry, it will come out just fine on the stove top.
Bring the rice and water to a brief boil and lower the heat to a very, very low simmer. cover tightly and cook for about 10-15 minutes.
The final, and most often neglected step is cooling the rice...sushi rice must be brought to room temperature as quickly as possible. Pour the cooked rice into a container with plenty of surface area and if you have a clean fan available point the fan at the rice. agitate the rice using a wooden spoon or paddle in a 'slicing motion' while very slowly drizzling in the vinegar/mirin mixture (a disposable container with holes punched in it, or a squeeze bottle is good for this). continue to do this until the rice has cooled. the rice will begin to take on an opaque and shiny appearance.
Use the rice immediately..it cannot be refrigerated and re-used.
A few notes: special tools are helpful, but not required. the first is a wooden bowl and paddle for cooling the rice once its cooked..the logic here is that wood absorbs the correct amount of moisture while cooling...I have used wood, stainless steel, and plastic and found no noticeable difference. you will get better results with a rice cooker, but a difference that will barely be noticeable to 99.9% of the population.
I have worked as a chef in 2 different sushi bars and rice/water ratios are never measured...I teach at a culinary school, and my students never believe me until I demonstrate the following technique....No matter how big your hands are, the proper amount of water is equal to the first joint of your index finger. in otherwords, if you place your soaked rice in the vessel, fill it with water, tap the vessel to smooth out the rice, touch the top of the rice (which will be submerged) with the tip of your index finger, the water should come up to the first joint of your finger...you have the right amount of water. period. works every time...I tell my students that I can't explain it in any rational terms...it just works.
I think that's everything...It's funny, I'm teaching a sushi class tomorrow night!
As mentioned, I am an adjunct culinary professor at a local culinary school, a Certified Executive Chef (A distinction held by less than 4000 chefs on the planet), and own and operate my own foodservice consulting firm. I'll probably get flamed all to hell for this, since I have yet to post a recipe in the recipe section!!!!!
Good luck with your rice, and post if you run into trouble!!!!
