2	cups (300 g) sushi (short-grain jasmine) rice

2	cups (480 ml) water

1	teaspoon (5 ml) salt (optional)

1/3	cup (80 ml) rice wine vinegar

1. Wash the rice in a colander until the water is clear, about 3-5 minutes.
2. Place in a covered pan and add the water. Cover and bring to a boil over high
3. Reduce heat to medium and boil for 5 minutes, then reduce to low and continue boiling for 15 minutes. DO NOT remove the lid while cooking. Remove from heat and cool while combining the salt and vinegar.
4. Slowly cut the vinegar into the rice, coating all of the rice. Allow the rice to cool until it is cool enough to touch.
5. First tip of the day: Sticky rice is called that for good reason. When working with this rice keep a bowl of ice water near by to dip your fingers and sushi rice molds in. This will make the process of making sushi go more smoothly and quickly.