It is really nice to have the sushifaq page.

The rice cooker/cookery question keeps coming up. Personally, the stovetop
method (as Sir Gawain and werewolf mention) works great. At least for
amounts of upto 1.5cups (uncooked). This would be more than enough for two
people. Cover as soon as it comes to a simmer, reduce flame to lowest, 15
min., do not open, turn heat off, do not open, 5 mins. Open, spread out,
rapid cool (fan) with addition of 1/4 cup rice-wine vinegar.
This is the method on the packet of Nishiki brand rice and works great.
I do however rinse the rice 3-4 times till the runoff is not too cloudy, but
do not soak the rice.

As far as fish goes it would be nice to have a listing/table of the fish
available as sushi, typical style (nigiri/maki/sashimi) and especially (I
would like this) season of availability.

Das