Wash the rice thoroughly. Drain the rice in a sieve and bring to the boil with 300 ml water. Cover and let it swell at low heat for about 15 minutes. Then let it swell for another 10-15 minutes on the switched off hotplate.
Mix sugar, salt and rice vinegar and heat lukewarm so that the crystals dissolve. Put the rice in a wide dish or on a baking tray. Drip vinegar immediately over it and carefully fold in with a moistened wooden spoon or spatula.
Let the rice cool down while stirring occasionally. (The faster the rice cools down, the better it sticks. Process the rice quickly or cover with a damp tea towel).