Makizushi

Wash 300 grams of Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain the Japanese short-grain rice and let it soak in 360 grams of fresh Water for 30 minutes.

Cook the soaked Japanese short-grain rice in a rice cooker or heavy-bottomed pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it steam, covered, for another 10 minutes.

While the Japanese short-grain rice cooks, prepare the sushi vinegar. In a small saucepan, combine 45 grams of Rice vinegar, 20 grams of Sugar, and 5 grams of Salt. Heat gently over low heat, stirring until the Sugar and Salt are fully dissolved. Do not boil. Let the sushi vinegar cool to room temperature.