Ingredients:

  • 1 ½ cups (300g) Japanese short-grain rice (sushi rice)
  • 1 ½ cups (360ml) Water
  • 3 tablespoons (45ml) Rice Vinegar (unseasoned)
  • 2 tablespoons (25g) Granulated Sugar
  • 1 teaspoon (5g) Salt

Instructions:

  1. Gently rinse the rice in a bowl under cold water until the water runs clear. Drain thoroughly.
  2. Combine the rinsed rice and water in a saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes, or until all the water is absorbed. Do not lift the lid during cooking.
  3. Remove the saucepan from the heat and let the rice steam, covered, for 10 minutes.
  4. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat, stirring until the sugar and salt are completely dissolved. Do not boil. Let cool slightly.
  5. Gently transfer the cooked rice to a large bowl. Drizzle the warm sushi vinegar over the rice.
  6. Use a wooden spoon or rice paddle to gently cut and fold the vinegar into the rice, being careful not to mash the grains. Fan the rice with a fan or piece of cardboard while mixing to help cool it down quickly.
  7. Once the rice is cooled to lukewarm, cover it with a damp kitchen towel to prevent it from drying out.