Video (3min 3 sec): According to Japanese tradition, aspiring Sushi Chefs must spend years perfecting their sushi rice before they are even allowed to cut fish. So, consider this a head start.
You will need 2 cups of short grained rice (preferably Japanese sushi rice), lots of fresh cold water, a measuring cup, a mesh strainer, a heavy 2-quart pot with a lid, a wooden spoon, a timer, a 4-quart silicon or glass bowl, 1/2 cup of white rice vinegar, 2tps of salt,1/4 cup of sugar, a 4-inch piece of Konbu seaweed, and a 1-quart saucepan.
Step 1 - Place the rice in a mes strainer and rinse it under cold running water. Pick out any debris you might find in the rice such as weird little pebbles and strange looking grains of rice.
