Ingredients

Rice

• 1 cup Japanese short-grain sushi rice

• 1 cup water

Seasoning

• 2½ Tablespoons rice vinegar

• 1 Tablespoon sugar

• 1 teaspoon salt

Instructions

Rinse the Rice

Place the rice in a bowl and rinse under cold water, swishing with your hand.

Drain and repeat 4–5 times, until the water is mostly clear.

Cook the Rice

Add 1 cup rinsed rice and 1.1 cups water to a pot.

Cook on low–medium heat.

Once done, let it steam (covered) for 10 minutes.

Make the Seasoning

While the rice cooks, gently warm the vinegar, sugar, and salt in a saucepan (do not boil—just dissolve the sugar).

Let cool slightly.

Season the Rice

Transfer the hot rice to a wide bowl.

Gently fold in the vinegar seasoning using a rice paddle or spatula—do not stir or mash.

Fan the rice while mixing to cool it quickly and give it a glossy finish.

Cover and Rest

Cover the rice with a damp towel until ready to use.