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)