Put the rice in the pot and fill the pot with water until it covers the rice well. Don’t cover with the lid yet. Make sure that there is about 20% more water than rice in the pot.
Bring the rice to a boil, then reduce the heat to low. Make sure to stir continuously, so the rice doesn’t get clumpy.
Now, put the lid on and reduce the heat to a minimum. Let the rice cook for about 12-14 minutes or as directed on rice packaging.
Start to check if the water is evaporated after about 12 minutes of cooking time.
Always check the water because once it evaporates, it takes a matter of seconds for the rice to stick to the bottom and burn. Thus you have to be very quick to remove the pot from the stove.
The rice is ready after all the water is evaporated. At this time, you should have only rice in the pot.
Now, take out the rice and put it in a large bowl where you can mix it.
Tip: If the rice is stuck to the bottom, don’t use those bits at all. It will make the sushi taste bad.