When the rice has cooled off to body temperature, you can start making the sushi.

Pour the sushi vinegar on top of the rice and mix them with a wooden spoon.

After the rice has steamed for 10 minutes, you put it in the bowl.
Let it cool off for 10 minutes.

While the rice is steaming, take a large wooden or glass bowl. Rince the bowl with some water and pour out the surplus. Then rinse with the water and vinegar mixture. Pour this back in the bowl in which you made it - you will need it again later.

Optional: add a piece of kombu to the water in which you boil the rice. take it out when the water starts to boil. Add 1 table spoon sake or mirin to the water to each cup of unboiled rice.

When the rice has soaked for half an hour, pour the water out. Put the rice in a pan and add fresh water: approximately 1 1/5 cup water to 1 cup rice. Put a lid on the pan and light the gas burner - medium-low heat. When the water starts to boil, reduce heat to low. Boil the rice for 10 minutes. Check after a couple of minutes if there is still water in the pan. If necessary, add a little water. When the rice has boiled for 10 minutes, turn off the heat. Let the rice steam for another 10 minutes, don't take off the lid during this time.

In the mean time, make the sushi vinegar for the rice and the water and vinegar mixture.

Tip: if you have some fish left over after using up all the rice, serve this as sashimi.

For sushi as main course you need about 200 grams of unboiled rice per person. Rather make too much then too little.

Put the rice in a bowl and add water. Wash the rice by rubbing it softly against the bottom of the bowl. Pour the water out and refill with fresh water. Repeat the proces. Wash the rice three times. Fill the bowl with fresh water and let the rice soak for half an hour.