Wash and cook your short grained rice as you normally do (usually 1 to 1 water ratio and about 15 minutes if on the stove top) then let sit covered off the heat for 10 minutes. Dissolve 2 tablespoons sugar and 1 teaspoon salt into 1/3 cup rice vinegar (this is for 2 cups of rice btw). Fluff your rice with a wooden or plastic paddle, and slowly pour the seasoned vinegar mixture over the rice, constantly fluffing and folding as you go. That’s sushi rice.