2 cups sushi rice
2 cups water
6 tablespoons seasoned rice vinegar
Rinse rice with water until water runs almost clear. Combine the rice with 2 cups water in a medium, heavy-bottomed saucepan (preferably one that is non-stick with a tight-fitting lid). Bring to a boil over medium-high heat. Then, reduce the heat to low, cover, and let it simmer for approximately 20 minutes, or until all the water is absorbed. Remove saucepan from the heat, and let the rice rest, covered for about 10 minutes. When the rice is done, place it in a large, shallow dish. Slowly fold in the seasoned rice vinegar with a spoon or spatula (be gentle so as not to break the rice grains which will make the rice mushy), and at the same time, fan the rice with a thin magazine or newspaper (alternatively, use an electric fan). Store sushi rice at room temperature, covered with a damp towel or plastic wrap until needed.