Sushi Rice coming out mushy- causing WWIII at my restaurant

Hello! I am a sushi chef. Recently, we have been getting hit with some mushy rice. I use a 1-1 ratio (8qt rice, 8qt water) in a large rice pot for 15 minutes on heat 15-20 off heat. We then season and flip/cut the rice every 10 minutes until it is body temp, then load into rice mat maker and rice pot. We use Calrose rice. It was brought to upper management's attention, and now we are trying to make it less mushy. I follow our specs of 15 mins on and 15 mins off, but was told to lower the amount of water which leaves dry, uncooked rice at the top. Is there any merit to the new crop vs old crop difference? I was told that the newer rice crops have more moisture and can become mushy while the old rice crop is dryer and cooks to be dryer. Any tips?