Short-grain rice is rinsed and put on. The traditional method is used to cook it, 1 part rice to 1.5 water, brought to boil then turned down to low, steamed on low for 25 minutes, heat turned off then steamed unopened for additional 10 minutes, so then, steamed for 35 minutes. Sugar and rice vinegar added to the water instead of heated separately and poured over the rice while fanning. The difference is the sweet/sour mixture is absorbed into each rice kernel instead of coating them. And that's what would get me kicked out of the sushi chef guild because there is probably some very good reason they do it their way, like they want it to be golden or something like that.
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