Sushi Rice

Japanese Kokuho rice (short-grain) 48 oz. (8 cup)
water  at the line of 8
sushi vinegar 355ml

To prepare:
Wash the rice very gently until all the milky water is gone
The water level should be 1:1
Use rice cooker for the best result
Let the rice sit for extra 10 minutes after the red light goes off
Using a flat wooden spoon spread the hot rice in a shallow wooden bowl (hangiri).  The wood absorbs moisture from the hot rice and makes the rice cooling even quicker. Avoid using a metal bowl, it might make the vinegar react and an unpleasant taste might develop
Pour on Sushi vinegar 300 ml as you spread the rice
Use only a sideways cutting motion when mixing and tossing Sushi rice
Cool rice with hand fan as you toss it until room temperature
Place in a container and cover with damp cloth

Combine 1-1/2 cups rice and 2 cups water in medium saucepan. Bring to a boil; reduce heat to low and simmer, covered, 20 minutes, or until liquid is absorbed. Remove from heat; let stand covered, 10 minutes. Fluff with fork and serve. Makes about 4 cups cooked rice or 6 (2/3 cup) servings.