I do around 1.1:1 water to sushi rice ratio.
There's no correct amount, you add a bit more or less depending on texture preference, cooking time, evaporation, humidity, type of rice, moisture lvl of rice (age/condition of rice).
Cool, so tp, help me with this one - this is sushi rice - cooked in those proportions, rinse like 15 times till water is not misty anymore, then keep it for 20 minutes in cold water, then bring to boil under lid, low simmering for 15 minutes, then gas off, keep under lid for next 15 minutes, then take out. Basically those steps are taken from the rice box instructions.
Rice comes always so freaking sticky that it very hard to spread over nori. It pisses me off, tried different cooking timings, diff amount of water etc
I know obviously sushi rice is supposed to be sticky, but when I wtch people on YT doing sushi, it is not that bad. I even tried different rice brands.
I use wet hands to spread, but they would need to be seriously wet to avoid rice to stick, which is bad as I then transfer water to nori, that gets soggy and everything goes to bin...
Sometimes I think I should just get a rice cooker...