When training to be a master sushi chef…wait, wait don’t click out yet, I promise this sushi rice recipe doesn’t require five years of sifting through grain and kissing butt. You can do it in five easy steps. If you can make rice (which, thanks to this handy guide, you can), then light, tangy sushi rice is on your immediate horizon. Once you’ve successfully made it a couple of times, artfully or not-so-artfully arrange pieces of our soy miso tuna sashimi on top for out-of-this-world homemade tekka don. Or you can break out the bamboo rolling mat and get your maki on.  

One tip: wash your rice in several changes of water until no longer cloudy. Removing the extra starch this way helps the rice grains stay separate and not clump together.