Combine the ingredients for the sushi vinegar in a small, microwave-safe bowl, and microwave for 15 seconds.
Put the rice into a bowl, and pour the Step 1 sushi vinegar on top.
Immerse the bottom of the bowl in cold water (if possible, add a non-toxic ice-pack), so that the rice cools as you mix. Mixing gently, evenly distribute the vinegar throughout the rice.
Story Behind this Recipe
I came up with a sushi rice recipe using ingredients commonly available in Europe, with easy-to-remember ingredient ratios.
I don't use refined white sugar, which means my sushi rice always has slight tinge to it. In Step 3, use a cutting motion to mix the rice. Over-mixing will result in mushy rice. Substitute rice vinegar for the white wine vinegar if available.