500 g (1 lb ) sushi rice
4tbsp rice wine vinegar
50 ml (2fl oz ) Japanese rice wine (mirin or sake)
1/4 tsp salt
1- Put the rice into a sieve and rinse under cold running water, then tip it into a saucepan and pour in 750ml (11/4pints) cold water. Bring to a boil, lower the heat, and simmer, covered, for 15 minutes or until all the water has been absorbed.
2- Remove the pan from the heat and cover it immediately with a tea towel and lid (this is to make sure no steam can escape). Leave for 10 minutes.
3- Mix together the vinegar, rice wine, and salt in a bowl and fold gently into the rice. Continue to cut and fold through the rice while cooling with a fan (it is important to cool the rice down quickly so that it remains sticky).