Ingredients:

  • 1 ½ cups sushi rice (300 g)
  • 1 ¾ cups water (420 ml)
  • ¼ cup rice vinegar (60 ml)
  • 2 tablespoons granulated sugar (25 g)
  • 1 teaspoon salt (5 g)

Instructions:

  1. Rinse the rice by measuring sushi rice and placing it in a fine mesh strainer. Rinse under cold water until the water runs clear to remove excess starch.
  2. Transfer rinsed rice to a bowl and add water. Soak for 30 minutes, then drain.
  3. In a pot, combine rice and fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Leave covered for an additional 10 minutes off the heat.
  4. In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar and salt dissolve. Do not boil.
  5. Transfer cooked rice to a bowl or hangiri. Gradually fold in the vinegar mixture using a wooden spoon, taking care not to mash the rice.
  6. Use a fan or a spatula to cool the rice to room temperature, gently fanning and folding.