Making sushi...rice isn't dry enough?!

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I just buy the already prepared sushi rice at my local sushi restaurant.

Firstly, bring a saucepan of water to the boil, with a lid. Then add the sushi rice. It grows about about one third of its original size, so bear this in mind when deciding how much water to use. After about ten minutes, check its al-dente (cooked but with a bite, just eat a little bit and see what you think). Empty out the water, but don't leave the rice out of the pan to dry (as if you were boiling normal rice), immediately put it back in the pan and cover it with the lid. Let it settle for fifteen minutes, but DO NOT OPEN THE LID! The rice will go sticky and fluffy. Opening the lid or playing around with the rice will mean it won't go sticky and won't work.

I've started a cooking blog, but haven't really put much thought into it (I'm a professional chef, I already cook for 50 hours a week, and I'm not always in the mood to then going home and write about cooking), the link is www.soulcast.com/chefjim

If your rice is still too wet for your taste, cook it less, and drain it more. It needs a degree of moisture to make the Nori (seaweed) supple and to stick together, so bear that in mind.

Eat pie, evil dooer!

Answer:
http://answers.yahoo.com/question/index;_ylt=ArK.Ng8ZW9jTZSmab3m4mvTty6IX;_ylv=3?qid=20100902153517AAvFsJm

the rice is supposed to be sticky, and moist