Have you tried just using a pot on a stovetop? This rice might not work well
in the microwave. If people have been able to make sushi rice in pots on
direct heat for centuries, it might work in your kitchen too.
But less snarkily- some foods don't microwave very well. For instance,
bacon never really gets crisp but other meats work well in microwaves. Try
either the stovetop or a rice cooker- which again uses direct heat.


"Vicky =^,,^= cat" > wrote in message
...
> And before someone asks, yes, I did check the FAQ ;-)
>
> Anyway...
>
> I'm having a hard time cooking the rice, I'm running out of patience
> andideas and I could really do with some kind help!
> I buy 'proper' Japanese rice, recommended for sushi, as suggested by a
> Japanese friend who buys the same brand. I wash it before cooking it to
take
> most of the 'dusty' starch away; then I cook it in a rice steamer for
> microwave according to instructions (which work well with other types of
> rice) or, occasionally, in a normal pan with water on the hob.
> Despite my best efforts, the rice always turns 'gluey' and starchy, thus
> greatly affecting the quality of the sushi rolls I make with it. Today I
> tried to rinse it under the tap, but the final result is still far from
> perfect. This problem seldom rises if I use ordinary rice.
> Any suggestions? What am I doing wrong?
>
> Thanks muchly for your time and help,
>
> Victoria (from London)
>
>