Shari (Sticky Rice)

I found the easiest sushi rice to make at home is in a pot on the stove - . But if you want to make it from scratch the traditional way, here's the recipe:

Start with short grain white rice, regular (unflavored) rice vinegar along with sugar and salt (this is called tezu). If you're in a hurry and want to save a little bit of preparation time, seasoned sushi vinegar (su) is also available. When you make the vinegar mixture yourself, though, you have more control over how much sugar or salt to add. You can also add kombu, shiitake mushrooms or shrimp to get a different taste.

2 cups uncooked short grain white rice; 4 tablespoons rice vinegar; 2 cups + 2 tbl water; 2 tbl + 1 tsp sugar; 1 tsp salt;

First thing, prepare the tezu. This mixture will be used to coat the bowl you set the cooked rice in later. Mix together 1 cup of water, 2 tbsp of rice vinegar and 1 tsp of salt. Set aside.

Rinse the rice several times until the water is clear. Put rice in a colander and drain for an hour. Then put the rice in a heavy pot with a tight fitting lid or electric rice cooker, add 2 cups plus 2 tablespoons of water and bring to a boil. After it's boiled, cover the pot and set to simmer over low heat for 15 minutes. Turn off the heat, remove the lid quickly only to stretch a clean tea towel over the pot and replace the lid. Without heat, let it steam for another 15 minutes.
Meanwhile, mix the rice vinegar, sugar and salt together in a small saucepan. Stirring constantly, heat the mixture until the sugar dissolves. Set it aside to cool to room temperature. After the rice has been steamed, use a wooden spatula or spoon to cut and fold the rice. Take care not to smash the grains of rice.
Use a cloth dipped in the tezu and rub the insides of a large bowl. A wooden bowl is best to absorb excess moisture, and the large surface of the traditional hangiri allows the rice to cool more quickly and evenly. Put the hot rice into the bowl and quickly add the seasoned rice vinegar solution. Mix with the same cutting/folding motion. After mixing, fan the hot rice mixture to remove moisture and to cool it. This should take about 10 minutes. The rice will have a nice sheen and be slightly chewy with just a touch of stickiness.
Important: The rice is not to be refrigerated and should be used within an hour after preparation. Keep the rice covered with a clean cloth and at room temperature until you are ready to make your rolls. Makes enough rice for about 4 rolls.