Sushi Rice

Wash rice until you thought you have washed it enough. Then wash it some more. If the water's not running off clear after 7 washing cycles, wash it 10 times. If it's not running off clear after 10 times, you might be hallucinating. Keep on washing.

This has one very important reason: the rice itself isn't supposed to be sticky at all. All the rice's stickiness is coming from the seasoning, NOT from the starch on the rice.

Let rice soak in water for at least 30 minutes, up to 2 hours.

Get started on the seasoning: combine all ingredients in a pot, bring to boil then let steep until rice is ready.

Drain rice, then put in pot with water. Bring to boil then close lid and tie it down to the pot with some cloth. Make sure that as little steam as possible can escape. Reduce heat to low and cook for 20 minutes.

Turn off heat then let steam for another 20 minutes.

If anyone tries to open the lid during that time, stab them in the eye.

Take rice out and immediately start seasoning it. Pour the seasoning over your spatula to distribute it more evenly, stir with a cutting motion while flipping the rice over from time to time.

I would pour over the seasoning in two steps.

Cover with damp towel and let cool down to room temperature. Then make some fucking sushi!