Ingredients:

  • 1 cup sushi rice (or short-grain rice)
  • 1 ¼ cups water
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt

Instructions:

  1. Rinse the rice in a fine-mesh sieve under cold water until the water runs clear to remove excess starch.
  2. Soak the rinsed rice in a bowl with fresh cold water for 30 minutes.
  3. Drain the rice, add it to a rice cooker or saucepan with 1 ¼ cups of water. If using a saucepan, bring to a boil, then cover and simmer on low for 18-20 minutes.
  4. In a small saucepan, warm the rice vinegar, sugar, and salt over low heat, stirring until dissolved. Do not boil.
  5. Once cooked, let the rice sit covered for 10 minutes. Transfer to a mixing bowl and drizzle the vinegar mixture over the warm rice, gently folding it in.
  6. Allow the rice to cool to room temperature, fanning it if desired for a glossy finish.