First you need to prepare rice (rice should be round-grained, usually the package says “For sushi”, it is more sticky). To do this, it must be thoroughly rinsed to clear water. Put in a deep saucepan and fill with water, it should be one and a half times the size of the rice itself. Cover the pot with a lid, place over medium heat and bring to a boil – this will take about 5 minutes. Then reduce the heat to a minimum and cook the rice at a low boil for 10-13 minutes until it absorbs all the water. Remove the pan from the heat and let stand, without opening the lid, for 10-15 minutes. Then you need to make a solution of Japanese vinegar (I know that you can replace white wine vinegar, but I haven’t tried it myself), salt and sugar. I give the proportions for a glass of raw rice (250 gr.): 3 tbsp. l. уксуса, 1 ч. l. сахара и 2 ч. l. salt. Dilute sugar and salt in vinegar. Add the mixture to the rice and mix thoroughly but gently. The rice should be slightly warm during the formation of the sushi. Separately, it is necessary to pour a little vinegar into the bowl and wet your fingers when forming rolls, then the rice will not stick to your fingers and it will be much more convenient to make sushi.