This is the vinegared rice essential to sushi. Use only warm, freshly cooked rice, which will better absorb the seasoned vinegar.

Combine in a small saucepan:

Heat, stirring, just until the sugar and salt are dissolved. Set the seasoned vinegar aside. Prepare:

Spread the hot rice out in a wide bowl. Toss the rice with a spatula or spoon while fanning it with a piece of stiff cardboard to cool it. When steam no longer rises from the rice, gradually sprinkle with 6 tablespoons of the seasoned vinegar, 1 tablespoon at a time, gently folding and tossing with the spatula. Taste and continue to add, again 1 tablespoon at a time, up to 6 tablespoons more seasoned vinegar, or to taste. Cover with a dampened cloth until ready to use.