You know what I enjoy doing on a Sunday night? Rinsing rice, and straining rice. And rinsing it again, straining it again. And again. This step in the preparation of sushi rice is definitely tedious, but according to people who know more about rice than I do, it's important. If anyone can figure out why, let me know and I'll give you all of this rice that I just cooked and don't know what to do with.
I recently got a rice cooker, and tonight was my first time using it. I had previously tried the stovetop method, which resulted in burnt rice, and a burnt-rice scented kitchen. The rice cooker turned out a much better product: the perfect sticky, fluffy texture for sushi rice. Now I understand why this handy dandy tool is a must-have for almost every professional sushi chef!
This method of cooking rice will make my learning experience much easier, as properly cooked sushi rice is vital in the preparation of quality sushi. It will be especially helpful when making nigiri, a type of sushi for which shaping the rice with your hands is required.
As for this abundance of rice, I will probably incorporate it into a non-sushi related dish for dinner tomorrow, as I plan to work on the fundementals of sushi-making before practicing constructing it as a whole. 
The mirror selfie: rice cooker edition.
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