Sushi rice is short grain rice. It is short and sticky and has a glossy sheen when cooked. When season with vinegar, mirin and salt it gives out a fruity scent. I like to eat pearl rice as they held their shape and had great texture.
I added in slices of lotus root and fresh mushrooms over the rice. Cover the pot for 5 mins before turning off the fire. Stir in 2 tablespoon Japanese soya sauce over the rice before serving