Japanese rice - I need help with my onigiri

[MothershipG]

Any Japanese MNers or anyone with experience with Japanese rice out there who can help me? I cook acceptable Japanese rice for sushi or as an accompaniment. My onigiri are fine when they are warm but the rice has a weird chalky texture when they are cold.

This is an issue as I'd like to be able to put them in lunchboxes. Where am I going wrong?

Not Japanese at all, but I follow the sushi/onigiri instructions on the Just Hungry website and it works fine.

Want to come and say just hungry site too. I followed the instruction and its fine. However I do cook my rice in a Japanese rice cooker.

That's the recipe I followed! Do you think I may be slightly undercooking the rice? Would that have that effect?

Chalky would suggest it's not cooked through - does it seem al dente at all?

I hate overcooked rice so I think I may be undercooking slightly, but the weird thing is that it tastes fine warm and reheated, it's just when it's cold that it's not right.

Did you rinse it first?

I did sashh

I followed the Just hungry instructions and I'm using Nishiki brand rice, don't know if that make a difference?