112- 113: You should have the seasoning for the rice prepared ahead of time. When 114- the rice is cooked but still hot, place it in a large stainless steel 115- bowl (which is best, but you can certainly use any non-reactive bowl at 116: your disposal). To prepare the seasoning mix 5 tablespoons of rice wine 117- vinegar (it must be rice wine vinegar), 2 teaspoons of sugar, and 1/2 118- teaspoon of salt together and stir until the sugar dissolves. Heating 119: the vinegar will make the sugar dissolve faster, however the seasoning 120- should not be used until it has cooled to a comfortable temperature -- 125- 126: Mix this seasoning sparingly into the rice using a cutting and folding 127- motion as to avoid crushing the rice and making a paste. You want to 128- keep the grains as intact as possible. You may not want to use all the 129: seasoning you have prepared, so it is best to taste along the way until 130: the rice reaches your desired seasoning level. You will realize what 131- that level is the more you make sushi at home and season your own rice. -- 151- N.B. In some grocery stores you can buy kits that have all the 152: equipment, seasonings, etc. that you will need, but they are not always 153- of the highest quality ingredients and sometimes you can actually save