2 cups Japanese short-grained rice
4 tablespoons rice wine vinegar
3 tablespoons sugar
2 teaspoons salt (your favorite kind)
Heat the vinegar, sugar and salt in a saucepan over medium heat until the sugar and salt are dissolved. Do not boil. Set aside to cool.
Rinse the rice in cold water until the water runs clear. This can take several times.
Steam the rice in equal parts water – 2 cups rice to 2 cups water. You can do this over a stove or in a rice cooker. After the rice is cooked, cool for 10 minutes.
Use a wooden spoon and transfer some of the rice into a separate (non-metal) bowl, and pour some of the rice wine mixture over it. Use the wooden spoon to spread the rice out and mix the liquid into the rice. Continue this process until all of the rice has been seasoned. The rice should be at room temperature when you spread it on the nori.
Never refrigerate sushi rice. If you have some left over, it will have to be thrown away.
