what is correct cooking way for sushi rice?
 

I often use equal cup of water and short grain when I am making sushi rice. But these days, I find there are different opinions.

recipe A :
1 cup of rice 1 cup water
bring to boil and once it boil left cooking on low heat for about 10 min
....
recipe B:
1 cup of rice 1 cup of water
bring to boil, once it boils left two minutes boiling and then cook on low heat for about ten min.
----
also i have read some recipe that have another measures on the water/rice ... like 2 cup of water 1 of rice and things like that. Now I am wondering my cooking ways. Any master help me?

i don't understand.

You live in Kobe yet you don't have a rice-cooker?

Ditto, you need a rice cooker. It should have the levels marked in it for regular rice or sushi rice. If you don't want to buy one, take a long walk around your town and see if you can spot one that has been dumped somewhere, I've seen several sitting next to the curb over the last few months, one was even in it's factory box.

Before I got a rice cooker, I made rice in the microwave. I used a Tupperware container using about 1 part rice to 4 parts water, and put in the in the microwave for 15 minutes. Then I let it set for another 10 minutes or so, and bingo, not-too-bad microwave rice...

lol The OP suddenly changed her location.

LOL, you live in China and you don't have a rice cooker?

Haha. As far as I know, Chinese rice is different from Japanese one. And the cooking way is also different. I just ant to know the correct way that Japanese master know. haha. But anyway, thank you guys.

=_=
purists. pft.

My sushi rice recipe calls for a small square (2" x 2" or so for 2 cups of rice) of konbu added to the water just after it starts to boil. You remove it and discard it before you add the sushi rice dressing.

best,

..............john

Yes, Chinese and Japanese have different rice. I'm pretty sure Japanese and Korean are the same though, in terms of just pure eating white rice. Steamed and sticky.