it’s really simple, and it costs next to nothing. i buy the wasabe paste, and the pickled ginger at my local asian market, both last forever. i make the sushi rice with calrose medium grain rice (on the stove or in the rice cooker) 1:1 (1/2 cup sushi (calrose works great) rice + 1/2 cup water), after it’s done, i make up the sushi vinegar (2 TBSP rice vinegar + 1/2 TBSP Sugar + 1/2 tsp table salt, heated in microwave for 20 seconds), pour out rice into rectangle pan, pour over with warm sushi vinegar, mix (should be sloppy wet, it’ll soak up), let sit uncovered for 1 hr, then it’s ready to shape into nigiri or balls, or cover for up to 6 hours on countertop.