Sushi Rice
1 C SHORT grained rice
1 C Water
pinch salt

Rinse rice until the water is mostly clear. This usually takes two to three rinses (massage the rice with your hand to help remove the starch).

Bring rice water and a pinch of salt just to the beginning stage of boiling (the rice will just start to look like it is dancing).

Turn the heat to low and cover with a lid wrapped in a dish towel (this ensures a very tight seal on the pot). Cook for 15 minutes.

When done pour out into a glass or wooden bowl and cut the rice with a wooden or plastic spatula -- this separates the grains and helps to quickly cool the rice.

Splash 1/4C of rice wine vinegar mixture and cut into the rice (recipe below). When cooled use for sushi. Don't try to put in the refrigerator.

Vinegar Mixture
2 C Rice Wine Vinegar
1 1/2 C Sugar
1 1/2 T Salt

Mix all in a pot over medium high heat until everything dissolves. Do not boil! Let cool completely. Refrigerate any leftovers.

Sushi
Spread about 3/4 C rice across the dull side of a Nori sheet. (Wet finger tips to prevent rice from sticking to fingers). Leave about a 1 inch section free of rice on the edge that is farthest away. Fill with good stuff like avocado Krab cucumber etc. Roll tight and slice with a sharp knife. Clean knife with a damp towel after every cut or two to help make clean cuts.