Some sushi chefs use only a portion of the cooked rice. The part near the metal part of the hagama is not used because it is burnt. The amount of rice that cannot be used because it is burnt is also calculated and cook the rice.

It depends on what kind of rice cooker and rice you use. The rice is a special kind that cannot be cooked in a home rice cooker.

The pressure inside the kettle is higher when cooking. The sushi chefs often use something called a hagama. It uses gas to create the heat.

https://www.chiba-muse.or.jp/OTONE/dougu/taberu-21.html

One sushi chef says it took him a long time to master the use of the hagama.

In other words, it is a trade secret.

Wash the rice (you don’t need excessive body movement, ex: flinging the rice), then let it soak in water for 30 min. When soaking the rice in water keep the water at the same level the entire time.

The text has been revised slightly.

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Thank you for your inquiry. In cooking recipes, 1 cup is 200cc. In recipes for Awasezu (combined vinegar), it varies from one sushi chef to another.