which is the best type of rice for sushi?

Use polished (white) short-grain Japanese rice (japonica) or medium-grain California rice. These types of rice are often labeled as sushi rice or Calrose rice at the store here in the US.
Wash your rice to get rid of the starchy powder that clings to the grains. This starchy powder will prevent proper absorption of the sushi-su and give you less than perfect rice. To wash rice, place your measured rice into a bowl and cover it with fresh cold water. Use your hand to swish and stir the rice around and then carefully drain the water (I use a fine-mesh strainer to do this). Repeat this process until the water runs clear.
If you eat a lot of rice, a rice cooker is a wonderful investment because it eliminates timing problems, makes perfect rice, and many cookers offer a warming function that keeps rice fresh ahd warm for 24 hours. My favorite that I’ve personally used is Zojirushi’s Neuro Fuzzy Logic. But again, it’s an investment!
It is best to mix the seasoned vinegar with the cooked rice in a sushi-oke or an unvarnished wooden bowl, but you can also use a wide shallow glass or ceramic bowl. I use a wide shallow glass mixing bowl, because that is what I have on hand. Do not, however, use an aluminum bowl, as this type of bowl will retain heat differently and give the rice a metallic taste.
Prepared sushi rice should be stored at cool room temperature, covered with a moist cloth or plastic wrap. It will keep this way for up to 12 hours. Do not refrigerate it or freeze it, as this destroys the texture.

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