This one got it right though. The mix of sugar and vinegar added at the end is only slightly suggestive and the final product is exactly what I want to work with.
From what I have read online there are a lot of opinions as to when and how to use your rice, all with some reason to back it up. I have heard that it should be slightly warm to evoke more flavor from the food, but I have also heard the the cold rice lets the sushi stuffing sing. I have yet to decide on how I like it, but I have concluded it is easiest to work with when slightly warm. Sushi rice is incredibly sticky and I have found it is a little less sticky and easier to work with when it is at room temperature. Making it the night before and keeping it in the refrigerator is a good idea since it does take a little time to cool completely though. I made mine today ahead of time and just let it sit at room temperature and that seemed to work well too. Either way have fun making your sushi and try not to get all bent out of shape making it perfect. (Because believe me, it wont be.)
Now, you can't use any old rice here. The gluten content just wont make the rice sticky enough to hold together like the rice in the picture above. I only use Kokuho Rose brand rice and luckily, it is the easiest to find around here. I've seen it at Hannaford and Price Chopper, but I buy mine at the Asian market on Colvin Avenue because it is cheaper.
2 1/4 cups sushi rice
3 cups cold water
1/4 cup seasoned rice vinegar
1/4 cup white sugar
1 1/4 teaspoons salt
1. Place the rice in a sieve or colander with holes small enough no to loose any rice and rinse under cold water until the water runs completely clear. (I can not stress this enough! Make sure the rice is fully washed.)
2. Cook the rice in a rice cooker with the water. Alternatively, you can bring the rice and the water to a boil then cover and simmer for 15 minutes, or until done. When the rice is done cooking remove from heat and let it rest while you make the vinegar mixture.
3. In a small saucepan add the vinegar, sugar, and salt. Heat this over medium heat until the sugar dissolves and then remove from heat.
4. Stir the rice and vinegar together and then let cool to room temperature and use to make sushi, or reserve in the refrigerator.