Rinse the sushi rice under cold running water for 2-3 minutes until the water runs clear.

In a medium saucepan, combine rinsed rice with 2 cups of water and ½ teaspoon salt. Bring to a boil, then lower heat and simmer for 15-16 minutes.

Remove saucepan from heat and let it covered for 10-15 minutes.

Transfer cooled rice to a large mixing bowl and mash with a fork or process until smooth.

Divide the mashed rice into 8 equal portions and roll each into a ball.

Place a rice ball between two sheets of parchment paper and flatten into a tortilla shape, about 1/4 inch thick.

Preheat a skillet over medium-high heat with a drizzle of oil.

Cook each tortilla for 1-2 minutes on one side, flipping to cook for another minute until pliable and slightly chewy.

Keep cooked tortillas warm under a clean kitchen towel until ready to serve.

Serve warm with your choice of fillings.