Rinse rice 3-5 times or untill the water runs clear. Drain the rice and let sit 30 minutes in the summer. Or 1 hour in winter. Cook your rice based on the packaged instructions - usually its put your rice in cold water, bring it to boil, lower the heat down to simmer cover with a lid and cook for 20 minutes. Then take off the heat and let it rest another 10 minutes keepind the lid on - DONT PEAK. In between warm up vinegar, salt and sugar till it all disolve together. Take out your still warm rice and spread it in caserole dish, pour over about a half of your vinegar seasoning and mix thoroughly. Based on your taste you can season with more of the vinegar solution. Keep turning the rice till its cooled down. Once cool, it is now ready for you to make your sushi. Never use a day old cooked sushi rice, always make fresh rice for the occasion.