Wash rice*. Add rice to a fine mesh strainer and run under water in a circular motion, to wash the rice. Wash it, massaging it gently with your hands, until the water runs clear, this will take a few minutes. Drain well, gently shaking off any excess water.

Add water and rice to saucepan. Close the lid and bring it to a boil over medium heat. Once water is boiling, reduce heat (keep covered) and cook for 13 minutes. Remove from heat and rest for 10 minutes.

Meanwhile, make the rice vinegar mixture. Stir sugar, salt, and rice vinegar together. Heat the mixture for 20-30 seconds in the microwave, and then stir it, to make sure the sugar is dissolved.

Use a flat plastic paddle or silicone spatula, to 'slice' the rice in the pot, at a 45 degree angle to fluff it.

While the rice is hot, drizzle the vinegar mixture over the rice, and continue to slice it at a 45 degree angle, while fanning it at the same time with a fan or use a paper plate. Allow the rice to cool uncovered.

Allow the rice to cool to room temperature before making sushi! Once at room temp, cover rice with a damp towel to keep it from drying out, while you prepare sushi.