Ingredients

2 1/4 cups (500 g) sushi rice
2 3/4 cups (665 mL) water
1/4 cup (65 mL) sushi vinegar

Directions

Place sushi rice in a large mixing bowl. Wash in cold water, stirring gently with your hand, being careful not to break the grains. Carefully tip out the water and repeat three for four times. The water should be cloudy, rather than milky white.
Wash the rice another four or five times, this time draining the rice in a sieve to get rid of all the water. Leave the rice to drain for 20 minutes.

Combine the washed rice in a large saucepan with water. Bring to a boil, cover and reduce to a simmer, cooking for 17 minutes. Let the rice stand for an additional 17 minutes.

Once the rice has rested, empty it onto a tray or wooden bowl and let it cool for about 10 minutes. Fan the rice while cutting sushi vinegar into the rice by making diagonal strokes using a spatula. Keep fanning the rice until it reaches room temperature: about 10 minutes longer.

Sushi rice should be used within a couple hours of being prepared. Do not refrigerate.