To make sushi you must start by making sushi rice. You must use sushi or short grain rice, preferably Japanese rice; long grain rice cannot be used. The most consistent and convenient way to cook rice is to use a rice cooker, but not everyone has one so rice can also be cooked in a saucepan on the stove top. A rice paddle is efficeint for stirring the rice but a spatula can be used also.
2 C short grain rice
2 C water
1/4 C rice vinegar
2 Tbsp sugar
1/2 tsp salt
Rinse rice 3 to 5 times and drain in a sieve. Some recipes say to rinse until the water runs clear but I find this excessive and unneccessary.
Add rice and water to rice cooker or saucepan. Saucepan cooking instructions: Bring the rice to a boil over high heat. Then reduce to a simmer for 15 minutes (do not open). Remove from heat and let it rest covered (do not open, the rice is still cooking) for another 10 minutes. Meanwhile, stir sugar and salt with the rice vinegar to dissolve; you can microwave the solution for 20 - 30 seconds to help it dissolve faster.
After the rice has rested, pour the rice vinegar solution over cooked rice. Use a paddle or spatula to fold the rice and evenly coat the grains with the vinegar. Be careful to not smush the grains.
Let the rice cool to body temperature. Sushi rice is easiest to work with when it is still warm. To speed up the cooling process, you can fan the rice as you fold.
Now you can use the rice to make maki rolls or nigiri.
Yields 4 cups of cooked rice. I find that this is enough for 6 maki rolls, using about 2/3 C of rice per sheet.
Sushi rice at Coconut & Lime