Uni Gunkan Maki

Rinse the Japanese short-grain rice thoroughly until the water runs clear, then cook it according to package directions, typically in a rice cooker.

While the rice cooks, prepare the sushi vinegar by combining rice vinegar, granulated sugar, and fine sea salt in a small saucepan. Heat gently until the sugar and salt dissolve completely, then remove from heat and let cool.

Once the Japanese short-grain rice is cooked, transfer it to a large, wide bowl. Pour the cooled sushi vinegar evenly over the rice and gently fold it in with a rice paddle using cutting motions, being careful not to mash the grains. Fan the rice to cool it quickly to body temperature.