FYI, I use Japanese short grain rice so it’s inherently sticky. So the rice needs to be cooked properly and not too sticky to begin with, and you need to make sure it gets coated evenly in egg while tossing.

@drmambobob How many times do you wash the rice before cooking? Somewhere I picked up that twice was canonical, but I experimented with doing it only once for sushi; then not doing it at all. Both ways was just fine, but then of course for sushi you want the rice to be sticky.

@mike I wash rice until the water runs clear - so I don't really count. What I do now is I wash the rice in a bowl or directly in the sauce pan under running water over a sieve so I can keep washing till the water runs clear.
I normally then drain the washing water all out so I can control the amount of water I use for cooking. In a pressure cooker, I use a 1:1 ratio, but when I use a pan on a hob then I use more like rice 1 to water 1.1-1.5 depending on the quality of the rice...

@mike Unfortunately, you might have to try once to determine the ratio, especially if you're using an unfamiliar brand of rice or a new batch (these can vary even within the same brand rice, depending on when the batch was harvested).
Rice cookers and pressure cookers give more consistent results with normally a 1:1 rice to water ratio.

@mike but of course, ultimately it’s how you like your rice so there’s no single way to cook it!

@drmambobob I suspect I'd want it different when making non-sushi meal. When cooking basmati, I want all the grains separate, so I wash three or four times: as you say, till the water runs clear. Also I admit I use a rice cooker.

@mike Rice cookers are awesome. We had a Japanese one till the nonstick inner pot got scratched but we couldn't replace just the inner pot, so we switched to a pressure cooker with stainless steel inner pot. I just had to find the right settings to make it work in a pressure cooker! So I normally use the pressure cooker, unless that is taken by something else, like curry or soup - then I use a casserole as the heavy lid does the same thing as a pressure cooker.

@drmambobob Does the pressure cooker work faster on rice than a regular rice cooker does?

@mike I haven't timed it but my impression is that it's not that different. The actual cooking time for the pressure cooker is 5 min but it takes a good few minutes to get up to the correct temperature and about 20 min to naturally depressurize.