How to make sushi rice

After having experimented with various traditional and non-traditional methods for making sushi rice, this is the basic method I’ve landed on.  The main goal here is to cook the rice al dente (it should be firm but not crunchy) and to try not to mash the sticky rice as you stir it (hence the gentle slicing/folding method, instead of just stirring in circles).  Good sushi rice should look polished and shiny, and the individual rice grains should stay fairly separated instead of being all smooshed together.  But that said, however your rice turns out, I assure you it will work well in sushi and be delicious!

Also, I highly recommend opting for the rice cooker or Instant Pot methods, as they are the simplest and most foolproof here with sometimes-temperamental short grain rice.  But the stovetop method will work well too — just note that gas and electric stoves can make a difference in cook time, so double-check that your rice is tender before removing it from the heat. Here is Sushi rice recipe.