Select sushi rice (Kagayaki or Koshihikari).

Rinse the rice in a bowl repeatedly until the water runs clear.

Combine 1 cup of rice and 1 cup of water in a pot.

Bring to a boil, then reduce heat to a simmer and cover.

Cook for about 15 minutes, or until all water is absorbed, stirring occasionally.

Remove from heat and let sit covered for 10 minutes.

Spread the cooked rice on a flat surface to cool quickly.

Sprinkle seasoned rice vinegar evenly over the rice.

If using plain rice vinegar, combine 1 tbsp vinegar with 1 tbsp sugar and 1 tsp salt, and dissolve over heat.

Gently mix the vinegar into the rice using a spoon, while fanning to cool.

Ensure the rice has a sheen; add more vinegar if needed.

Wet hands and form the rice into balls, ensuring they stick together but can be separated into individual grains.

Use 3/4 to 1 cup of cooked rice per sheet of nori (seaweed) when making sushi.

For visual guidance, search "Nikki Dinki Sushi" on YouTube for a video tutorial.