It's best if you get "sushi rice". When I make it, I rinse it really well, then let it dry in a strainer for about an hour. It goes into a pot with water (about 1.5 to 1, I think); I boil it vigorously, then simmer for 15 min, then steam with a cloth between the lid and the rice for about a half hour. If you have a rice cooker, it's probably easier.

When making the sushi itself, have your seasoning blend (I use rice vinegar, sugar, salt and a little mirin) and mix it with the rice right away, folding it in so the rice cools fairly quickly to become warm to the touch. At this stage it is the best texture to make hand rolls.