Japanese rice is expensive and unnecessary. I'll just use the northeast rice at home, but the fragrant rice won't do. It's too loose.
When it comes to professionalism, there is no maneuverability. Put it simply.
Don't add sushi vinegar (similar to rice vinegar, but sweet), see how you do it. If you hold sushi, you should put your hand in ice water, then grab the rice into a ball, coat it with mustard, and then add sashimi.
Serve with sushi soy sauce.
If you cook with seaweed, you will be in trouble with sushi bamboo roller blinds. Now there are molds for making sushi.
The simplest and my favorite thing to do is to prepare whole grain rice (one or more of red beans, mung beans, black rice and millet can be added), scrambled eggs, sausages, shrimps, carrots and sweet corn (one or more of them can be added), and stir-fry with rice. Like fried rice, it can be seasoned with salt.
A piece of plastic wrap, scoop the rice in, wrap it tightly, twist it, and then open it. It's gonna be okay.