Sushi Rice

2 C raw Japanese rice (In the US, I used California Koshi-hikari)
2 T rice vinegar (apple cider vinegar works, too)
2 T sugar
¼ t salt or ¼ t konbu dashi

Cook the rice in a rice cooker. 

Mix vinegar, sugar, and salt or dashi. 

While lightly stirring and fluffing the rice, sprinkle on the vinegar mixture. Keep fluffing the rice and sprinkling the vinegar mixture until all you're satisfied with how it looks. The rice grains should each be shiny and not clumped together. It's helpful to fan the rice (I hold my rice in front of an electric fan) while fluffing and mixing the vinegar mixture in.

How to cook Japanese rice without a rice cooker

Choose a heavy sauce pan.
Add equal amounts of rice and water.
Soak the rice for 10-15 minutes.
Turn on the stove to high, and bring to a boil. The pan should be covered and not opened during the cooking and steaming process.
When it’s boiling, turn the heat to very low. Simmer for about 10-15 minutes, until all the water is absorbed.
Set aside and leave covered for another 10-15 minutes.

Click this link if you want to see the various 
Japanese rice cookers available from Amazon.

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