Delicious sushi made last weekend. I am now behind how rice is perfect! It takes a while to master it. Fortunately we have a near snackkar 
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Recipe:
You take 500 grams of rice per 660 ml of water. With 500 grams can be about 10 thin sushi rolls (hosomaki) and 6-7 large rolls Suhi (futomaki) make. I use Nishiki rice at Makro cost per kilogram sold.
Put the rice into the pan with cold water. For washing the rice is not really necessary. If the water boils, let the rice cook for 10 minutes. Do this on a medium heat and try to start stirring regularly. So cook the rice the least. After 10 minutes remove the rice from the heat, pour it off and let it 20 minutes with the lid on the pot stand. After 20 minutes put the rice in a large wooden rice tub (hangiri). In the absence of a hangiri, I use 2 large baking sheets, so the rice cools down too well. Note that the bottom of the pan bevint often as burnt rice. Stir gently so the last bit of rice from the pan!
Make the sushi vinegar: 125 ml rice vinegar, 4 tablespoons sugar and 2 teaspoons, 1 teaspoon soy sauce and spread it over the rice. Use a wooden spatula. If everything is cool and the sushi vinegar is completely incorporated into the rice, you can start rolling the sushi. I will soon be on my blog, an instruction for rolling sushi items.
An overview of Japanese etiquette you can find here .
"Itadakimasu" (bon appetit)