Ingredients:

  • 1 ½ cups (300g) Japanese short-grain rice (sushi rice)
  • 1 ½ cups (360ml) Water, filtered or tap water
  • 3 tablespoons (45ml) Rice vinegar (unseasoned)
  • 1 ½ tablespoons (22.5g) Granulated sugar
  • ¾ teaspoon (4g) Kosher salt

Instructions:

  1. Thoroughly rinse the sushi rice under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
  2. Combine the rinsed rice and water in the saucepan (or rice cooker). Bring to a boil over medium-high heat, then reduce the heat to low, cover tightly, and simmer for 15 minutes.
  3. Turn off the heat and let the rice steam, covered, for another 10 minutes. Do not lift the lid during this time!
  4. While the rice is resting, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt are completely dissolved.
  5. Gently transfer the cooked rice to a large bowl (or Hangiri). Sprinkle the sushi vinegar mixture evenly over the rice.
  6. Using a wooden spoon or rice paddle, gently cut and fold the vinegar into the rice, being careful not to mash it. Fan the rice with a paper fan or by gently waving a clean tea towel to cool it down quickly to body temperature.