5 c. rice (Japanese short grain)
5 1/4 c. water

Wash rice. Drain and then add the water. Let rice soak for 30 minutes. Cook in a rice cooker. When rice is done, let cool 15 minutes.

1/4 c. sugar
1 Tbsp. salt
2/3 c. vinegar

Mix well. Transfer rice to a stainless steel or enamel pan or dish. Pour vinegar sauce over rice. Mix vinegar into rice with a flat wooden spoon. Do not break rice grains. Cool.

Nigiri Sushi: Mold a small amount of rice into a rectangle about 1 x 1 x 2-inch. Spread a very thin layer of Wasabi (Japanese hot green mustard).

Toppings: Fresh raw tuna, cooked octopus or raw scallops (all cut into thin slices to fit on top of rice). Cooked shrimp sliced open butterfly style is also very good. These toppings are just to name a few. Other toppings can be used.