Ika Nigiri

Rinse 300g Japanese short-grain rice under cold running water until the water runs clear. Drain thoroughly.

Combine the rinsed Japanese short-grain rice with 350g 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 stand, covered, for 10 minutes.

While the rice cooks, prepare the sushi vinegar. In a small saucepan, combine 30g rice vinegar, 15g granulated sugar, and 5g 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.