Anything will cook in a rice cooker, eventually. You will need to experiment with the size of the meat chunks. When the meal is done cooking, take them out and see if they are cooked and at the correct temperature. If not, finish cooking them and cut them up smaller next time.
What I would do however is cube the meat, sear it, and then throw it in to the cooker. You will end up with a better texture this way.
Sushi rice in a rice cooker would be cooked using mostly the same ratio as other rices. I tend to add just a touch more water than I would if making, say, basmati rice just to make it a bit sticky. Since the standard rice-cooker formula is:
- Rinse rice a couple times and mostly drain
- Add equal quantities water as rice (e.g. 2 cups water for 2 cups rice)
... for sushi rice, I add just about 10% more water, e.g. 2 1/4 cups water to 2 cups rice. This makes it just a touch stickier. Optionally, you can throw a piece of konbu in the rice cooker for extra flavor in the rice, but I've never found it to make much difference.
Of course, if you're making sushi rice, you'll want to take the rice out of the rice cooker as soon as it's done, spread it in a large pan, and season it with vinegar, salt and sugar and cool.
I've made nori rolls using rice cooker sushi rice several times; it works fine, and most of the sushi you've eaten in restaurants was cooked in the rice cooker. Making it the old-fashioned way (soaking the rice in cold water etc.) results in somewhat better rice texture, but it's a lot more time.
Best Answer
Almost certainly: lots of recipes online.
I'd go with the 'porridge' or 'brown rice setting' if your cooker has it. Concensus on water ratio seems to be about same as for rice.
Here's a question which lists More things you can cook in a rice cooker.
With a quality cooker, you can also make baked beans and tasty onion soup.