Originally Posted by CharlieD
The thing was rice turned out to be too hard, sticky part was fine, i understand that, but hard, I don't think so. I'm comparing to restaurant sushi.
Hi CharlieD - it could be that the bottom surface of the pan was too large and the water simmered away too fast; or it just simmered too fast.
I let mine come to a boil, simmer for 20 minutes covered, turn off stove, then let set for 10 minutes covered then take out and season with rice wine vinegar, sake, salt, and sugar, and cool by fanning and folding.