Originally Posted by Epic1988
I just rinse the rice two or three times then drain it for a half hour, 1:1 water rice ratio. when it starts to boil turn the heat all the way down, and put a lid on it. cook for fifteen mins, then take from heat and let it sit for ten minutes untouched. after the ten minutes uncover and fluff. cover with damp cloth untill ready for us. If you want it seasoned i have a great sushi vinegar recipe as well.
sounds pretty easy. Now to get some mirin and some sugar and I'm set.