* I don’t usually advocate processed grains, but the nutritional difference between brown and white rice is pretty minimal when you consider the actual quantity of rice being consumed, (in my case 1/4 – 1/2 cup at the very most once in a blue moon), and the added issue of anti-nutrients like phytates being in the bran of the brown rice. But please feel free to substitute brown short-grain rice. Just make sure you rinse it, and then let it sit overnight in the water to de-active the anti-nutrients in the bran, skip the toasting process, toss that water, and cook as per the rest of the instructions!
I make my own sushi vinegar, as I use it A LOT in salad dressings and the like, and most of the store bought stuff is full of crappy HFCSs. Simply remove about 1/4 cup of a good 750 mL bottle and add in 2 Tbsp of honey instead. Shake thoroughly, and voila! Sushi Vinegar!