Pour rice into mesh strainer and rinse under cold water for 2 minutes until starchy water from washed rice runs clear.
Add rice and beef stock to the bowl of a rice cooker, turn rice cooker on and let cook according to the manual instructions. Fluff rice with a fork.
Using Saucepan
Bring stock to a boil in saucepan (or use a hot water kettle to heat water and combine bouillon with hot water before bringing to a boil in saucepan). Add Rice, stir and reduce heat to low. Cover and cook for 20 minutes. All of the stock should be absorbed and rice should be tender. Uncover and fluff rice with a fork.
Notes
What kind of rice is sushi rice? It's a short grain that is the main ingredient typically used to make any type of sushi rolls. It can also be consumed on its own but is more popular in sushi. The texture is starchy and sticky when cooked. Is there a difference between sushi and jasmine rice? Yes there is. Jasmine is less sticky (more dry) and less flavourful than sushi rice. Depending on what dish you're making, using one type of grain over the other does need to be considered. For example, if you were to make sushi at home, using jasmine rice won't work as well because it will not roll or stick properly like sushi rice would. Why cook it in stock instead of water? I like to think outside the box sometimes and come up with ways to make something more flavourful. Cooking rice (whether it's sushi or other type of rice) with beef stock or any of my favourite stocks instead of water is one way i like to pack in the flavour without having to dress it up with extra, runny sauce. If I use this flavoured sushi rice to substitute in other recipes, how should I cook it? I cooked the rice with one 1 cup less stock than what the instructions call for. This is to compensate for the extra liquid / sauce added in a dish, such as fried rice for instance. For example, if the recommended cooking instruction calls for 1½ cups water for 1 cup uncooked rice, only use 1/2 cup water for 1 cup uncooked rice. This ensures your rice cooks a little on the dry side and when added to saucy recipes it will absorb some of the liquid in your dish and cook the rice to perfect texture. The same method applies to other types of rice such as jasmine. Now, this is only a suggestion and would depend on the dish you're making as well depend on your preference. If you're making gumbo or jambalaya and prefer the rice to be softer, proceed as normal or skip cooking it in stock altogether.