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INGREDIENTS:
• 3 cups Japanese-style rice
• 3 1/4 cups water
• 1/3 cup rice wine vinegar
• 2 tbsp sugar
• 1 tsp salt

PREPARATION:
After washing the rice well, cook it by pan or rice cooker. Prepare
sushi vinegar (sushi-zu) by mixing rice vinegar, sugar and salt in a
small pan. Put the pan on low heat and cook until the sugar dissolves.
Cool the vinegar mixture. Spread the cooked hot rice into a large plate
(if you have it, use a wooden bowl called sushi-oke) by spatula.
Sprinkle the vinegar mixture over the rice and fold the rice by shamoji
very quickly. Be careful not to smash the rice. To cool and remove the
moisture of the rice well, use a fan as you mix sushi rice. This will
give sushi rice a shiny look. It’s best to use it right away.