Chutoro Nigiri

Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain and let it soak in 350g of fresh water for 30 minutes.

Cook the 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 stand, covered, for another 10 minutes.

While the rice cooks, prepare the sushi vinegar. In a small saucepan, combine the Rice vinegar, Sugar, and 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.