Put 2 cups of uncooked glutinious white rice (sushi rice) in a bowl and rinse the rice few times until water runs clear. Let the rice stand between 30 minutes and an hour before cooking.
Combine with water in a pan, bring to a boil and reduce heat to low. Cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Transfer to a bowl until it is cool enough to handle. You can also cook it in a rice cooker.
Stir ½ cup of pickle & sushi vinegar into cooked rice. In the beginning it will seem to be very wet but keep stirring and the rice will dry as it cools. You may adjust the quantity of pickle & sushi vinegar used as you go along.
Use short-grain rice like Japonica and California medium grain rice. Long-grain rice isn't sticky enough when cooked to hold together.
Remove the starchy powder that sticks to the grain as this will keep the rice from absorbing the vinegar properly. Wash the raw rice grains until the water becomes clear.
Cool the rice completely before using. Put it in a wooden bowl, glass or ceramic container when being mixed with vinegar. Never use a metal container as it may react with the acid and spoil the taste of the rice.