Ingredients:

  • 2 cups (400g) Japanese short-grain rice (sushi rice)
  • 2 ¼ cups (530ml) cold water
  • ⅓ cup (80ml) rice vinegar (unseasoned)
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt

Instructions:

  1. Place the rice in a sieve and rinse under cold running water until the water runs clear (about 3-5 minutes).
  2. Transfer the rinsed rice to the saucepan. Add the cold water. Let the rice soak for 30 minutes.
  3. Bring the water and rice to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 13 minutes.
  4. Turn off the heat and let the rice steam, covered, for 10 minutes.
  5. In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are completely dissolved.
  6. Gently transfer the cooked rice to the large mixing bowl. Immediately pour the sushi vinegar over the rice.
  7. Using a wooden spoon or rice paddle, gently cut and fold the vinegar mixture into the rice. Fan the rice while mixing to help it cool down quickly and evenly.
  8. Cover the rice with a damp kitchen towel to prevent it from drying out until ready to use.