Ingredients:

  • 3 cups (600g) uncooked short-grain Japanese rice (sushi rice)
  • 3 cups (720 ml) water
  • ⅓ cup (80 ml) rice vinegar (unseasoned)
  • 2 tablespoons (25g) granulated sugar
  • 1 ½ teaspoons (9g) kosher salt

Instructions:

  1. Rinse the rice thoroughly under cold water until the water runs clear. Cook the rice according to your rice cooker's instructions or in a pot according to package directions.
  2. In a small saucepan or microwave-safe bowl, combine the rice vinegar, sugar, and salt. Heat gently until the sugar and salt are completely dissolved. Do not boil. Let cool slightly.
  3. Once the rice is cooked, immediately transfer it to the large wooden bowl.
  4. Gently pour the sushi vinegar mixture over the hot rice.
  5. Using a wooden spoon or rice paddle, gently cut and fold the vinegar mixture into the rice, being careful not to smash the grains. Continue mixing until the rice is evenly coated.
  6. While mixing, use a fan to cool the rice quickly. This helps to create a glossy sheen and prevent it from becoming mushy. Fan and fold until the rice is cooled to body temperature (about 10-15 minutes).
  7. Cover the seasoned rice with a damp cloth to prevent it from drying out until ready to use.