4. Add water to the rice
Drain the water after soaking is finished, and add fresh water before cooking. The amount of the water added depends on taste; however, a rule-of-thumb is shown below:
Soaking and adding water are regarded as one step. Note the following formula:
[The amount of water absorbed during soaking + the amount of water added (before cooking) = Total amount of water to be added]
The suggested amounts of total water to be added:

a. sushi_rice(Sticky Rice)

: The weight of the dried rice x 1.30 - 1.35
(for example): Rice 3.6Kg(7.9lbs)

After soaked weight 4.6Kg(10.1lbs)=1kg(2.2lbs) of Water absorbed
3.6Kg x 1.30 = 4.68Kg(10.3lbs)(Total amount of water)
So,adding water is 4.68Kg - 1Kg = 3.68Kg(8.1lbs)

If the cooked rice is to be kept in a chilled room, add extra water to the rice, depending upon the conditions of the room. (Sushi seasoning should be included in this amount.)

b. Cooked Rice

The weight of the dried rice x 1.40 - 1.50(for steamed rice)

*The amount of water added

If soaking conditions are standardized, it is acceptable to use the amount of water added to the soaked rice as a yardstick. The appropriate amount of water to be added fluctuates greatly, depending upon the quality of rice. If changing the type of rice or switching from old to new harvest grains, and vice versa, the rice should be test-cooked to check for the optimum amount of water to be added.

*The quality of water

Rice cooked in hard water tends to be harder, but the quality of water does not pose specific problems unless it is of an extreme hardness. Any chlorine smell may be effectively removed with a water purifier.