Ingredients:

  • 2 cups (400g) short-grain Japanese sushi rice
  • 2 ½ cups (600ml) filtered water
  • ¼ cup (60ml) rice vinegar
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (6g) fine sea salt

Instructions:

  1. Place the rice in a fine-mesh strainer and rinse under cold running water, swirling with your hand, until the water running through the bottom is clear.
  2. Transfer rice to a pot or rice cooker, cover with the measured water, and let it soak for 30 minutes.
  3. Cook the rice using a rice cooker on the sushi setting, or on the stovetop by bringing water to a boil, then simmering on the lowest heat for 15 minutes, followed by 10 minutes of steaming with the lid on.
  4. In a small saucepan over low heat, combine rice vinegar, sugar, and salt, stirring until dissolved.
  5. Transfer the cooked rice to a wooden bowl or wide plastic tub and gently fold in the warm vinegar seasoning using a wooden paddle or silicone spatula to avoid mashing the grains.
  6. Allow the rice to cool and breathe for 15 minutes before using.