2 lbs. White sushi rice
12-16 oz. bottle rice vinegar (unseasoned)
5 tsp. salt
¼ cup honey
Wash rice very well in cold water, till the water runs clear. (Optional: soak for 30 minutes and drain.)
Put rice into a ~4-quart saucepan with tight-fitting lid. Add water to one thumb-knuckle above the rice. Cover and bring to a boil.
Immediately turn the heat down to simmer for 20 minutes.
Meanwhile, in a large bowl, combine the rice vinegar, salt, and honey; mix well.
When the rice has cooked for 20 minutes, turn off the heat. Don’t open the lid at all during this process! Allow the rice to sit undisturbed off the heat for 10 more minutes.
Once rice has cooked and steamed, dump it into the large bowl on top of the vinegar mixture. Quickly, using a rubber spatula or a wooden spoon, stir the rice from bottom-to-top to evenly distribute the vinegar mixture into and separate all the grains of rice.
Allow to cool to make sushi, or eat hot with all sorts of tasty things, like cucumber, avocado, etc. etc. etc. etc.