This recipe works great. Give it a try.
3 1/3 C Sushi Rice
4 C Water
1/4 C Water
6 Tb Rice Vinegar
5 Tb Sugar
1 Tb Salt
Rinse rice under running water until the water runs clear then drain in a colander for 1 hour.
Place the drained rice in a pot with a tight-fitting lid and add 4 cups water.
Over medium heat, cover and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow it to simmer for another 5 minutes.
Reduce heat to low and cook for about 15 minutes, or until water has been absorbed.
Remove from the heat, remove lid, and place a towel over pot. Replace lid and let stand for 10 to 15 minutes.
While the rice cooks, combine vinegar, sugar, salt and ¼ cup water in a saucepan. Heat over low temperature, stirring, until sugar and salt dissolve. Set aside to cool.
Empty rice into a non-metallic tub and spread it evenly over the bottom with a large wooden spoon.
Run the spoon through the rice in slicing motions to separate the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the rice should not be mushy.
If you have help, fan the rice with a fan during the cooling and mixing procedures.
Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan