For sushi rice you will need Japanese style rice grains so it can get sticky once cooked. Other types of long grain rice are usually too dry for a sticky result. The Japanese rice is medium grained.
3-1/4 cups water
3 cups medium-grain Japanese rice
1 teaspoon salt
2 tablespoons sugar
1/3 cup rice wine vinegar
Rinse the rice grains very well until the water stops being of a milky color. Drain the rice properly then pour the rice into a pan and add the water until the rice is barely covered. Set aside and let the rice soak into for half an hour to one full hour.
Cover the pan and bring the water to boil at high heat. Once the water boils, lower the heat to medium and cook for about 15 to 20 minutes or until the water mostly evaporated and is being absorbed. Set aside for ten to fifteen minutes.
Preparing the sushi vinegar
Mix the rice vinegar, salt and sugar in a small pan. Heat at low intensity until the sugar is dissolved into the vinegar. Set aside and cool the vinegar. With a spatula, spread the cooked rice in a large plate. Sprinkle the sushi vinegar all over the rice. You can then gently fold the rice with a shamoji (A round Japanese spoon) preferably or deep spoon. Make sure that the rice does not get smashed.