Many people interested in reducing phytic acid in their food do not soak rice because they are under the impression that rice does not have phytic acid / phytates. Simply, it depends on the rice.
The white rice in your sushi order does not have phytic acid. Phytic acid is in the "brown part" of the rice. If you consume brown rice, which is much higher in minerals than white rice, you should consider soaking it. The added pay-off is that soaked brown rice is far lighter than brown rice simply cooked.
Read more about the food science behind rice and phytic acid at the Rebuild site.
For extensive information on phytic acid in food (and recipes), buy the Phytic Acid White Paper.
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