It's actually quite simple. Cooking rice especially for sushi only differs from cooking rice normally with the use of sushi vinegar and dashes of sugar and salt. And you let it the rice cool under a damp towel for at least half an hour or so before using it. That's pretty much all there is to it, because the rest of it is just assembling the ingredients. Depending on the type of sushi you want to make, you may not even need a tatami mat to roll/wrap it.
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