Rice for Sushi
Sushi needs rice that is particularly sticky to hold its shape. It is a short-grained rice that is typically cooked using the ratio of 1 part rice to 1 1/4 parts water. It is then put into a hangiri or other flat bottomed bowl to cool. The rice is mixed with a rice vinegar, salt and sugar mixture (and sometimes other seasonings are added in, but not in the traditional preparation). Once the rice is cooled it is ready to be made into hand rolls, nigiri and more.
substitutes
Brown rice has become popular in some American sushi restaurants but make sure to use a short-grained version if you try it in these recipes.
sushi rice-making tips
Do not refrigerate the rice and keep in mind it will not keep more than one day so do not make more than you need. To keep the rice from sticking to your hands, keep a bowl of cool water nearby to dip your hands and fingers in. Do not use instant rice in these recipes.