SUSHI RICE. This takes time to perfect if not using a flash rice steamer. My advice is to use the amount of water the recipe says and if the rice is sticking to the
bottom of the pan then only add very small amounts of water to it to get it fluffy again.
If you start adding to much water it goes gluggy or too sticky. Also, keep the lid on the pot, it needs to STEAM to cook.
Take lid off for only a short time, when you take it off it stops all the rice's steaming business.
Rice wine vinegar
Cook rice in either a rice cooker or on the stove.
Follow these instructions for cooking on the stove with these measurements 600 ml Water to every 2 cups/(500ml) of sushi rice:
Wash the rice thoroughly with cold water (until water runs clear). Cover with cold water and let stand for 20 min. Then let the rice drain for a further 30 min.
Add the rice with boiled water into a wide, deep pan with lid (heavy pot is the best).
Bring to the boil then reduce the heat to the lowest, it should be steam for around 18-20 min.
A tip for people who are NOT using a heavy pot, about halfway through the steaming check to see if it sticking to the bottom, add a couple table spoons of water if it is. There will be a small layer of rice stuck to the bottom when finished, but this prevents it from burning (shouldn't really burn at the lowest heat, but just incase).
Afterwards or during the steaming of your rice (depending on what your kitchen capabilities are), quickly boil 4 tbsp (60 ml) rice vinegar 2 tbsp (30 ml) sugar a pinch of salt until dissolved and let cool to room temperature.
Drain your rice and lay it in a dish with a wide surface area so that it can cool down faster. Add the vinegar mixture to your rice, 1/4 at a time by gently folding it in so you don't turn it into "mashed rice". The flavor should be there but not too overpowering. Fan your rice if you like (impatient haha) or leave by window with cold breeze.
When handling the rice (making food with it) you will need to use a water/rice wine vinegar/salt mixture, this is usually about 300ml water, 2 tbsp vinegar and a pinch of salt. Make into a small bowl that you can easily dip your fingers and thumb into.
Take your time, and enjoy making this because it takes a long time :D
Click on the image below to see the recipe card, complete with photos and instructions.
Extra photos: These are a couple of close ups of what the rinsed and soaked rice looks like and what the steamed rice should look like.