Put all the rice in a bowl and rinse 3-4 times until the water runs clear. Drain excess water with a sieve.
Transfer the rice into a rice cooker and add 600ml of water, wait until cooked. Leave the rice to rest for 10 minutes with the lid still on.
OR transfer into a pan and add 600ml of water. Bring to the boil then reduce heat to low and cover. Wait until all the water is absorbed (around 15 minutes). Turn off the heat and leave to rest for 10 minutes.
Mix the rice with 120ml of sushi-su (sushi vinegar) while it is warm before letting it cool down. Mix it from time to time so it doesn't dry out.
