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INGREDIENTS:
*3 1/3 cups of short-grained rice
*4 cups water
* 5 tbsps. and 1 tsp. of vinegar
* 5 tbsps. of sugar
*4 tsps. of salt
PREPARATION:
1.Wash the rice until the wash water runs clean. Thoroughly drain.
2.Place rice in rice cooker and cover with water. Cover and bring to boil over medium heat.
3.Increase heat to high and boil additional 2 minutes.
4.Reduce to medium heat and boil another 5 minutes.
5.Reduce to low heat and cook for 15 minutes.
6.Remove from heat and take off lid. Spread a clean kitchen towel over the top of the pot, replace the lid over the towel and let stand for 10-15 minutes.
7.While the rice is cooking (steps 2 to 5) combine the vinegar, sugar, and salt in an enamel bowl and heat slowly until the sugar has dissolved, stirring constantly. Remove from heat. To cool quickly, place the enamel bowl in a bowl of ice cubes.
8.Empty the rice into a hangiri (or other nonmetallic flat-bottomed tub) and spread evenly over the bottom with a large wooden spatula. Separate the grains by running the spatula in right and left slicing motions. Slowly add the vinegar evenly over the rice.
9.Continue the slicing motions with the wooden spatula as you add the vinegar. As you do this, have someone else fan the rice.
10.Keep fanning and mixing for 10 minutes. Do not refrigerate the rice; simply cover it with a clean cloth until use. Keep in mind that sushi rice only lasts one day.

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