Sushi rice is the building blocks that will make your sushi rolls taste good that’s why its very important not to rush through any process during the rice making, if you do you will end up with inadequate sushi rice and as a consequence your sushi will not be as good as it should be.
To cook sushi rice from home there is one essential piece of equipment you should have to cook sushi rice and that indispensable machine is a rice cooker, don’t worry you can get one very cheap. the one I use cost me about 25$, here is a good example of a cheap rice cooker I found online : Panasonic rice cooker 30$.
[symple_li]9 Tbsp Rice Vinegar[/symple_li]
[symple_li]3 Tbsp Sugar[/symple_li]
[symple_li]1 Tbsp Mirin (sweet sake)[/symple_li]
Its best to use the rice straight away but in any case you will want to move the rice to a large bowl and then cover with a damp towel, this is done to prevent the top layer of rice drying out.
How long can you store the sushi rice? in my experience sushi rice is like pasta you really don’t want to eat old pasta, none the less you can still make sushi roll with it up to 8 hours after making it, as long as you stored in a warm environment like for example a rice cooker on the keep warm setting.