Sushi rice made perfect

2 cups of sushi rice
2 cups of cold water
pinch of salt


Cleaning the rice:
Add rice to your best sauce pan that has a good, tight fitting lid. 
Rinse sushi rice in cold water in the sink to remove the milky starch from the rice. Use your clean hands to massage the rice. Drain off the milky water while keeping all the rice in your sauce pan. Repeat this 2 more times.
Rinse and drain your rice a total of 3 times.

Cooking the rice:
Into the sauce pan with the washed rice add 2 cups of cold water & a pinch of salt.
With the lid off quickly bring the rice & water up to the boil. Immediately turn off the heat and stir once only. Drape a clean tea towel over the pot (see pic below), put the lid onto the pot over the tea towel, then wrap the cloth over the lid so that the cloth does not touch the stove (you don't want it catching on fire). This helps to seal all the moisture in the pot.
Turn the heat back on to the lowest setting possible.
Turn the timer on for 22 minutes.
DO NOT PEAK, DO NOT LIFT THE LID

Cooling the rice:
After the timer goes off, lift the lid and gentle scoop the cooked rice into a large wooden bowl (preferable for cooling the sushi rice but any large bowl will do).
Don't worry about the rice stuck to the bottom of the pan, you don't need this rice. 

With a wooden spoon or spatula slice through the rice to start the cooling process. Add 1/8 cup rice vinegar and continue slicing through the rice. Do this gently as you do not want to crush the rice. 
The vinegar will soon evaporate while cooling the rice.  Add another 1/8 cup rice vinegar and continue slicing your wooden spatula through the rice. 
You will find that this action cools the rice down quickly.
Set your rice aside to make sushi rolls of your choice.

turn off heat, cover pot with a clean tea towel, then the lid

fold the clean tea towel back up onto the top of the lid so that it doesn't catch
on fire when you turn the heat back on to very low