• Cook the rice in a rice cooker or on the stovetop according to package instructions. For general instruction, use 1 cup of brown rice with 1.5 to 2 cups of water.

  Note: If this is your first time cooking rice, you want to bring the rice and water to a boil. Then reduce to simmer for at least 15 minutes, depending on the timing stated in the package instruction.
  1 cup short-grain brown rice, 1.5 to 2 cups water
• If you're cooking your rice on the stovetop, cover your pot with a lid once your rice is cooked. This step lets the cooked rice steam for about 5 minutes, preventing the rice from sticking to the bottom of your pot.

  If you only want brown sticky rice, you're basically done here, but read on if you want brown sushi rice!

(Optional) Only If You're Making Sushi Rice

• Meanwhile the rice is cooking, combine rice vinegar, sugar, and salt in a small bowl. Mix well until the sugar and salt are dissolved.

  If they are not fully dissolved, microwave in 15-second increments.
  4 Tablespoons rice vinegar, 2 Tablespoons sugar, 1 teaspoon salt
• Then transfer the cooked rice to a baking dish, a really large bowl, or a wooden hangiri. Gradually pour the vinegar mixture into the rice while gently folding and mixing with a rice paddle or silicone spatula. Be careful not to mash the rice. Continue folding until the rice is well-coated.
• Let seasoned rice cool down to room temperature, for about 10-15 minutes. You can also use a fan to make this step faster, but do NOT skip this step. Warm rice softens the nori sheet, making it harder to roll the sushi.

  That's all, you're done!