7/8 cup sushi rice (I like Kokuho Rose, available at Asian Markets)
1 cup water
3 tablespoons rice wine vinegar (unseasoned)
2 1/2 tablespoons sugar
2 teaspoons salt
1 cup water
2 tablespoons rice wine vinegar
Directions
wash rice under cold water until the water runs clear or soak in cold water for 20 minutes. Drain completely.
combine rice and measured water in a saucepan and cover. Place on medium high heat and bring to a boil. Boil for 10 minutes. Turn the heat to low and simmer for 10 minutes. Remove from heat and place in a wooden bowl. Using a wooden spatula, "cut" the rice to work out the clumps. Cover with a damp towel and let sit for 10 minutes. (Note, rice must be made within a few hours of use.)
combine 3 tablespoons rice vinegar, 2 1/2 tablespoons sugar and 2 teaspoons salt, then add to the sushi rice (again, cut it in with a wooden spatula to maintain the shape and texture of the rice. Don't stir.)
combine 1 cup water and 2 tablespoons rice wine vinegar for "sushi water." This acidulated water is used on hands, knives or other equipment while shaping and rolling sushi.