Japanese Sticky Rice
The basic rice for sushi is a short grain rice. With rice the shorter the grain, the starchier it is, and Japanese short grain rice is about the shortest. Alternatively, you can use other short grain rice. I have never tried Arborio (Italian risotto) rice but my guess is that it would probably work okay.
Recommendation: I use the "Blue Dragon" Sushi Rice, available in 500g packs in the UK from Waitrose. Alternatively, you can get "Kokuho Rose" rice in large sacks from good oriental food stores. (American but good!)
So, first, put the rice in a sieve, and keep rinsing it under cold water until it runs clear. This gets all the talc and dust off the rice. Then, stand it in cold water for at least 30 minutes. I find the best way to cook the rice is in the microwave. I put a 300g serving in for 5 minutes on high (900W) then 7 minutes on medium (450W) then 7 minutes on low (300W). Stir the rice every 2 or 3 minutes. So what about water, you ask ??
My rule of thumb is 1 part rice to 1.5 part water. So for example if you use a cup of rice, use a cup and a half of water. Once you've done this, mix the rice with some sushi-su to the point that it tastes to your liking, then spread it on a sheet of tin foil to cool.
