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Rinse the sushi rice under cold water until the water runs mostly clear, then drain well. Combine the rice and 1 1/4 cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
Transfer the hot rice to a mixing bowl and stir in 1 tbsp rice vinegar and 1/2 tsp salt until evenly combined. Lightly oil an 8x8-inch baking dish with a thin film of neutral oil. Press the seasoned rice firmly and evenly into the dish in a layer about 3/4 inch thick, using the back of a wet spoon or damp hands. Cover and refrigerate for at least 30 minutes, until the rice is firm and cold.
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