Rinse sushi rice in a pot until water runs clear, about three times.

Drain rice in a strainer.

Return rice to the pot and add water.

Bring rice and water to a boil on high heat.

Reduce heat to the lowest setting.

Cover the pot tightly and cook for 20 minutes without removing the lid.

While rice cooks, prepare sushi-su by mixing rice vinegar, sugar, and salt in a bowl.

Microwave the sushi-su mixture for about a minute or until sugar and salt dissolve.

Stir the sushi-su mixture until clear.

After 20 minutes, turn off the heat and let the rice sit, covered, for another 20 minutes.

Remove the lid and transfer the rice to a large bowl.

Let the rice cool for a few minutes.

Make gentle incisions into the rice with a flat-ended wooden spoon.

Pour half of the sushi-su over the rice.

Gently turn the rice, being careful not to mash it.

Make a few more incisions and pour the rest of the sushi-su over the rice.

Gently turn the rice again and allow it to cool to body temperature.

Keep a bowl of clean, slightly warm water nearby when making sushi.

Frequently wet hands when spreading sushi rice onto nori to prevent sticking.