Boil the sushi-rice in a heavy round-bottom pot. For each measure of sushi-rice, take about 15% more water, for example, for 3 pints of rice use 3½ pints of water.
Wash the rice once, then place into the pot and add cold water. Place the pot onto the lowest possible gas-burner temperature, and cook under closed lid. Stir occasionally each 5-10 min. Boil until all water will have disappeared. This depends on the quantity of the rice and the temperature used, so be sure to check the rice frequently.