Wash rice*. Add rice to a fine mesh strainer and run under water in a circular motion, to wash the rice. Wash it, massaging it gently with your hands, until the water runs clear, this will take a few minutes. (I like to place a bowl in my sink, to catch the water and be able to see if the water coming down is murky or clear). It’s very important to wash the rice well.

Drain well, gently shaking off any excess water.

Stovetop: Add water and rice to saucepan. Close the lid and bring it to a boil over medium heat. Once water is boiling, reduce heat (keep covered) and cook for 13 minutes. Remove from heat and rest for 10 minutes.

Instant Pot: Add water and rice to Instant Pot. Cook at high pressure for 5 minutes, with a 10 minute natural release.

Rice Cooker: Add water and rice and cook on white rice setting.

Make Sushi Vinegar: Meanwhile, make the rice vinegar mixture. Stir sugar, salt, and rice vinegar together. Heat the mixture for 20-30 seconds in the microwave, and then stir it, to make sure the sugar is dissolved.

Fluff/Slice Rice: Use a flat plastic paddle (rice cookers often come with these), or silicone spatula, to “slice” the rice in the pot, at a 45 degree angle to fluff it.

Wet a wooden sushi rice bowl, or a large plastic shallow bowl or container with water (to help keep the rice from sticking). (Pour off any excess water. in bowl.) Add the rice and continue to “slice” the rice at a 45 degree angle to fluff it and separate the chunks of rice.

Add vinegar. Fan and Fluff/Slice. While the rice is hot, drizzle the vinegar mixture over the rice, and continue to slice it at a 45 degree angle, while fanning it at the same time with a fan or use a paper plate. This helps to cool the rice so the rice will shine and doesn't get mushy. Stop fanning once all of the vinegar mixture is incorporated. Allow the rice to cool uncovered.

Cool to room temperature: It’s essential to allow the rice to cool to room temperature before making sushi! If the rice touches the Nori when it’s warm, the Nori will wrinkle and shrink.

Once at room temp, cover rice with a damp towel to keep it from drying out, while you prepare sushi.