Step 1: Rinse the rice. Use a high-quality short grain rice specifically labeled for making sushi. Measure out the rice, place it in a strainer, and rinse it under cold running water until the water coming out runs clear. Leave to dry for 10 minutes.
Step 2: Add the rice to the cooker, add water in a ratio of 1.1 cups of water per cup of rice, turn it on, and forget about it.
Step 3: Make the vinegar. Combine vinegar, sugar, salt, and a strip of konbu (optional) in a small saucepot and heat until the sugar and salt are dissolved. The ratio of this mixture may vary according to taste, but I generally use 1/4 cup of rice vinegar, 3 tablespoons sugar, a teaspoon of salt, and a 2×2 strip of konbu per cup of uncooked rice.
Step 4: Roll the sushi on a matt. Use half a sheet of nori, with 2cm let at the top, as per: https://www.youtube.com/shorts/w-cAQV17utA
