I've searched the other couple of forums where I might have read a post about cooking sushi rice. It seems like the author said something like boil for a couple of minutes only, then kill the heat because the carryover heat would finish cooking the rice.

If you posted that originally, could you repost it?

Anybody who has a good way of cooking it without it sticking to the ^&%# pan please feel free to post. I can cook basmati, long grain white and others with no sticking but sushi rice is my nemesis.