Here’s a general recipe for making sushi rice. You can add more or less of any ingredient according to your taste.
5 cups of cooked Japanese rice (before cooking the rice, that’s 2 cups of rice grains and 2 or 2.25 cups of water.) Japanese rice is short grain and slightly sticky, with a sweeter flavour than other types of rice.
Combine the following until the sugar and salt crystals are dissolved:
3 1/2 tbsps vinegar, preferably a Japanese brand such as Mitsukan.
1 tbsp sugar
1 1/2 tsp salt
Place the cooked rice, a few minutes after cooking, into a non-metallic tub that has been rinsed and wiped dry. A professional sushi chef always has a wooden one made from cypress wood, called a hangiri, but you can use a porcelain or glass one.
Spread the rice evenly on the bottom of the tub, then sprinkle the vinegar mixture generously over the rice. It shouldn’t be swimming in the liquid, so you don’t have to use all of it.
With a plastic or wooden (preferably) rice paddle, mix the rice by a slicing motion. After, fan the rice to steam away any excess liquid.
Keep the sushi rice in the tub, covering with a damp cloth to prevent it from drying out (two layers of cheese cloth will do).