2 Cups Sushi Rice (we use Kokuho)
3 Cups water
Cook in rice cooker or a pot with a lid as you would any rice
1/3 Cup Water
¼ Cup of Rice Wine Vinegar
1/8 Cup Sugar
½ teaspoon Salt
Bring to a boil, cool to room temperature.
Gently mix rice and vinegar mix, fan until rice glistens.
Wrap in Nori sheet with desired fillings:
Toasted Sesame Seeds
Serve with Wasabi (Japanese horseradish)