Recipe: "Master Recipe for Sushi Rice" and "Sushi Vinegar Dressing" from "The Sushi Experience" by Hiroko Shimbo.
Status: Made several times.
Since I had some left over ingredients, I made sushi for lunch today. Here is a video of Hiroko Shimbo explaining how to make nigiri.
In the past few days of sushi dinners, I've tried a few variations of sushi rice. On the first night, I soaked the rice for 30 minutes before cooking it and it made a soft plump rice. I used a newly bought rice which is a short grain rice grown in Japan. In the sushi in the picture above, I used my normal rice (Tamaki Gold) which is a Japanese type of short grained rice grown in California and didn't presoak it. And on the third night, I used the Japanese rice but didn't presoak it.
I like all of them. The soaked Japanese rice has soft very sticky plump grains. When it isn't presoaked, the Japanese rice still has plump grains but it has a bit more bite to it. The Tamaki Gold when it isn't presoaked is a bit firmer and a bit less sticky. William prefers his sushi rice to have some bite to it, so he prefers the sushi rice with no soaking; I think he likes the Tamaki Gold best, though he said that the un-soaked Japanese rice was fine. The soaked Japanese rice was too soft for him.
Also, after I wrote the above information, I read in "Hiroko's American Kitchen" by Hiroko Shimbo that she suggests that if you have a modern rice cooker with "sensors, computer controlled functions or induction heat technology, omit the soaking step". I have a fuzzy logic rice cooker, so it appears that soaking is not necessary for my rice cooker.
This is the Japanese rice I was using: