As mentioned occasionally rice is the foundation of Japanese cuisine and is served at almost every meal as though variety or preparation. Not only are there short-grain varieties (uruchimai) as Kahomai, Maruyu, Minori, Kohuho or Nishiki, or roasted rice less refined, Genmai, or the peculiar short grain Mochigome opaque, also known as glutinous rice and widely used for desserts because of its high sugar content.

The cooked rice mixed with vinegar, sugar and salt is the basis of sushi is so important and proper preparation they say that Japanese chefs spend the first three years of training to hone your cooking techniques.

Ingredients (for 6 rolls of maki sushi, 36 pieces)
440 ml of water
350 g of short grain rice (uruchimai)
5 cm of dry seaweed Konbu
45 ml rice vinegar
35 g sugar
8 g of salt

In place of the mixture is performed with the viangre rice, sugar and salt can use the powder prepared for Sushi (Tamanoi Sushinoko) that shall cast directly onto the rice in place of the mixture.

Preparation

1. Wash rice in cold water until it runs clear. It is preferable to wash in a bowl or cacelora but if you decide to use a strainer be careful not to break the rice grains.
2. Put the rice and seaweed Konbu in a pan with cold water quantity specified (the proportion is 15% more cold water than rice). Stir lightly. It is important that the water level does not exceed one third of the pan.
3. Cover and bring to a boil over high heat until it takes about 5 minutes. Then lower the heat to low and simmer rice 10 to 13 minutes or until it has consumed all the water.
4. While the rice is cooked stir in one cup rice vinegar, sugar and salt and stir until dissolved. Separate the mixture.
5. Remove the algae Konbu and remove from heat and leave covered for 10 to 15 miuntos before removing.
6. Pass the rice in the wooden tub previously soaked for sushi or a large salad bowl and sprinkle the rice with the mixture previously prepared. Help yourself to a wooden paddle if necessary but do not remove the rice.
7. Cool before starting to prepare sushi for fanning and this may well accelerate the process.

Presentation
From here the rice is ready to prepare your sushi in different forms and presentations.