Ingredients:

  • 2 cups (400g) short-grain Japanese sushi rice
  • 2 ¼ cups (530ml) filtered water
  • ¼ cup (60ml) rice vinegar
  • 1 tbsp (12g) cane sugar
  • 1 tsp (6g) salt

Instructions:

  1. Place the rice in a fine-mesh strainer. Run cold water over the grains, swirling them gently with your fingers for 3–5 minutes until the water runs completely clear.
  2. Transfer the rinsed rice to the rice cooker inner pot and add the filtered water. Set to the 'White Rice' or 'Sushi Rice' setting. Once finished, let the rice steam undisturbed for 10 minutes.
  3. Combine rice vinegar, cane sugar, and salt in a small saucepan. Heat over low heat just until the sugar and salt dissolve; do not allow it to boil. Remove from heat and cool slightly.
  4. Transfer the hot rice into a large non-metal bowl. Drizzle the seasoning blend over the rice and use a rice paddle to fold the mixture using a slicing motion to avoid crushing the grains.
  5. Gently fan the rice with a hand fan or piece of cardboard while continuing to fold until the rice reaches a glossy sheen.