You will need the following kitchen utensils to make sushi rice:

• Measuring cup
• Mesh strainer
• Wooden spoon
• Large (2-quart) heavy pot with a lid
• Medium (1-quart) saucepan
• Timer
• Glass or wooden bowl (4-quart)c

The following quantities will make about four cups of sushi rice, enough to make several rolls or pieces of sushi nigiri:

• 2 cups rice: You will need Japanese short-grained white rice, also called japonica rice or sushi rice.c Do not use American-style long grained rice, as it will not turn out well. Japanese rice has the correct amount of starch needed to make the rice glossy and sticky, not mushy or dry. You can find this style of rice at most well-stocked grocery stores or Asian markets. You can also buy it online.c It is best to use the freshest rice possible.c

• 1/4 cup Japanese rice vinegar: Only use rice vinegar to make sushi rice.c Rice vinegar is a mild vinegar made from fermented rice or rice wine. Some recipes call for 1/2 cup of rice vinegar; we suggest you begin with 1/4 cup and add more to taste.

• 2 teaspoons salt: You may use table salt, kosher salt or sea salt depending on your preference.

• 1/4 cup sugar: Use plain white sugar to taste—you may want to add more.

• 4-inch piece of kombu seaweed (optional)

Preparing the Vinegar Mix: Heat the vinegar, sugar and salt in a sauce pan on the stove over medium heat until the sugar and salt are dissolved into the vinegar.c Do not boil the mixture. Leave sitting off heat until needed. You can make this portion before or while the rice is cooking.

Preparing the Rice: Rinse the rice in cold water.c This will take several minutes and several changes of water. Rinse the rice until the final change of water runs almost clear and there is no debris present. You can leave the rice to soak in the water for 15 minutes, or let it it sit drained in the strainer for up to an hour.

Cooking the Sushi Rice: Steam the rinsed rice in an equal amount of water (i.e.: 2 cups of rice and 2 cups of water) in the 2-quart pot on the stove top following the package's directions or by bringing to a boil, then cooking over very low heat until the water is evaporated and you are left with lovely sticky rice. You may also use a a rice cooker instead of the pot and stove.c

As always when cooking rice on the stovetop, use very low heat after the initial boil and keep the lid on at all times. The trapped steam is what enables the rice to cook.

An optional step is to add a piece of kombu, or dried kelp, to the rice as it cooks to add more flavor. If using the stove-top method, discard the kelp after the initial boil.c

Once the rice has finished cooking, it can be left off heat in the pot with the lid on for up to 15 minutes.c

Seasoning the Sushi Rice: When the rice has finished cooking, add the vinegar seasoning mix to the rice. Turn the rice out of the pot and into a non-reactive glass or wooden bowl. The traditional method uses a wooden container, such as a hangiri. Cool down the rice and add the seasoning at the same time. Use a tool like a shamoji in a gentle chopping motion to spread out the grains of rice and ensure the seasoning covers every grain. Some people use a hand-held fan to help in the cooling process.c