Put rice into a large bowl, run water over rice and rince, gently rub the rice between the palms of your hands to remove calcium deposits. Rinse until water runs clear.

Let rice soak in water for 10-15 minutes, until the grains turn milkey white

Transfer rice to a fine mesh colander and let drain for 20 minutes, undisturbed

Either add water and rice into rice cooker and cook or do the following if you don't have a rice cooker.

Add water to rice in a heavy bottom pan

Cover and bring to a boil over medium heat, gently stir and be sure to scrape down any grains on the sides of pan. Turn heat down to medium low, cover, simmer until almost all water is absorbed. (5-8 min)

While rice is cooking make the seasoning and set aside (Do NOT use metal pans, spoons anything it will react with vinegar.) In a glass, plastic or stoneware bowl, stir the seasoning ingredients together until sugar and salt are dissolved (chopsticks work good for stiring)

Turn heat down to very low and steam for approx 5-10 min, until rice is cooked

Turn heat off and let sit on burner for 10 min, to set the rice

Time to season. Make sure you season while rice is warm

Loosen rice from the pan or rice cooker with a wooden paddle and place in a shallow dish ( glass baking dish) be sure not to scrape the bottom of pan or rice cooker because the rice can be slightly brown or crunchy

Spread rice out evenly by making criss-cross patterns over the rice with paddle

Pour on the seasoning

Fold the rice until it is evenly coated with seasoning

Fan the rice until it is room temperature. Gently turn rice during fanning to evenly cool all rice. When it is room temperature, you are ready to go.

I was taught this recipie at Bridger Kitchens in Bozeman MT