First, the sushi rice:
– short corn rice (in German: Milchreis ist schon gut)
– sushi vinegar OR rice vinegar + sugar + salt
How you do it?
Rinse the rice until the water comes out clean. Then let it rest for 30 minutes (or so).
Put twice the same amount of water as that of rice in a pot. Bring the water to boil (don’t forget to cover the pot). Once the water is boiling, pour in the rice and cover. Lower the temperature to a minimum. Let it cook for 15 minutes, when the rice looks dry it is done. Give just a bit of extra heat for less than a minute, then take the pot off the stove. Let it rest for 10 minutes.
If you didn’t get sushi vinegar on time, use the mixture of rice vinegar with the sugar and salt. Warm it up to mix well, and then let it cool down before we get to the next step.
Place the rice on a large bowl, and pour the vinegar solution on top of it. HERE IS THE TRICK: Preferably a wooden bowl would be better, but you need to stir fast and steady, plus cool it at the same time. You might need some help from someone, or get a fan to blow some air to the rice. It is important that the rice cools down with the mixture as not to let the grains of rice too sticky.
Cover the rice with a wet cloth, and let the rice rest at room temperature before using it.
How to prepare it?
In half a nori sheet, put a thin layer of sushi rice on only half the sheet.
Sprinkle a few sesame seeds on the center.
Roll it up as shown on the video below.