A few tips- if you're making a larger batch, omit the vegetable oil, and add some slices of orange and lemon, including the rind, to the vinegar mixture. You'll also want to add a piece of kelp, if you can find it (try an asian grocery store). Let that sit overnight so that the flavors can come out. A good grade of rice is medium grain California extra fancy sushi rice. When you mix the rice and vinegar mixture together, do it in a wooden bowl (unsealed) with a wooden rice paddle or wide spoon- this helps keep the moisture level in the rice perfect. If you're very into making sushi, there are traditional bowls made specifically for this, they look like the bottom part of a wooden barrel and have a metal band going around the side. You'll also want to pour the vinegar mixture over a spoon into the cooked rice so that it's sprinkled evenly, otherwise you'll end up with clumps of plain rice and this can make it difficult to spread the finished rice onto the nori (sushi seaweed).
Keba
I'm a professional cook with most of my experience in traditional Japanese foods, as well as sushi. I like to make everything I can from scratch, whenever I can, and feel that cooking is as much of an art as it is a science!
