Re:vingared rice for sushi
OK, barring the Zojirushi sophisticated & superb rice cooker that I have not used, here is your rice to water ratio in the cooker: 1:1 AFTER doing the following:
1. Take new crop Japanese short or medium grain rice: Nishiki/Calrose [relatively cheap, not cheap], Koshihikari [expensive], Tamaki Gold [in-between].
Know HOW MANY DRY MEASURES of the COOKER MEASURING CUP of RICE you start out with, before you start washing.
2.Washing it gently in a bowl, or rice cooker insert, several times, moving the rice with fingers, until water runs relatively clear.
3. DRAIN rice in a colander that does not pool water at its bottom. Say 30 min in winter, 15-20 min in summer. Rice will look opaque white, chalky, & no free moisture on surface.
4. Place drained rice back into cooker bowl. You may wish to line bowl with rice cooker liner, optional, before adding rice; this is sold in Japanese mail-order groceries.
5. Using the COOKER CUP, add as many cups of water as there were of dry rice, i.e. 1:1. Then, gently use fingers to stir rice top to bottom so that water is evenly distributed all through and side to side.
6. If using kelp/kombu, take a small 2 inch rectangle and make a few slashes with a pair of scissors on the leaf margins. Place it in, or better yet, add a tiny bit of dashi [powdered soup stock, available in packets] to the water to give a little body to the rice.
7. Close the lid and COOK. No need for sake.
8. In the seasoning vinegar, rice vinegar, sugar, salt, and occasionally, mirin, may be used. The mixture is gently heated until the solids dissolve & the mirin gives up its alcohol.
9. Generally, only rice vinegar, sugar and sea salt is to be found.
I don't know where sake figures into sushi rice. My knowledge is limited. Mirin might. Mirin is NOT SWEET SAKE, a common and erroneous description. They are made by very different processes and contribute quite dissimilar effects to food.
To confuse things further, a substitute for expensive TRUE [hon] MIRIN sometimes is sold, named AJI-no- haha. This product begins life somewhat in the same manner as sake, experiencing a small amount of yeast fermentation, that is absolutely absent in true mirin.