Hokkaido Uni Don

Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain well and let it sit for 30 minutes.

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

While the rice is cooking, prepare the sushi vinegar mixture: In a small saucepan, combine the Rice vinegar, Granulated sugar, and Salt. Heat gently over low heat, stirring until the Granulated sugar and Salt are fully dissolved. Do not boil. Let the sushi vinegar cool to room temperature.