Sushi Rice Nirvana My Secret to Perfect Rice Every Time

Instructions:

1. Place the rice in a sieve and rinse under cold running water until the water runs clear. Drain well.
2. Place the rinsed rice in a medium-sized saucepan or rice cooker pot. Add the cold water. Let the rice rest for 30 minutes.
3. Saucepan Method: Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover tightly, and simmer for 15 minutes. Do not lift the lid during cooking! Rice Cooker Method: Follow your rice cooker’s instructions for cooking short-grain rice.
4. After cooking, remove the saucepan from the heat (or keep rice cooker on 'Warm' setting). Let the rice steam, covered, for 10 minutes. Again, don't peek!
5. While the rice is steaming, combine the rice vinegar, sugar, and salt in a small saucepan. Heat over low heat, stirring constantly, until the sugar and salt are completely dissolved. Do not boil. Let cool slightly.
6. Gently transfer the cooked rice to a large bowl or hangiri (if using). Fluff the rice with a wooden spoon or rice paddle to separate the grains.
7. Gradually drizzle the sushi vinegar mixture over the rice, using the wooden spoon or rice paddle to gently cut and fold the vinegar into the rice. Avoid mashing the rice.
8. While continuing to gently fold the rice, use a fan to cool the rice quickly. Rice should be just warm to the touch, not hot.