Wash Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain well and let it rest in a colander for 30 minutes.
2
Cook the Japanese short-grain rice in a rice cooker with 360ml of water. Once cooked, let it steam for an additional 10 minutes without opening the lid.
3
While the rice cooks, prepare the sushi vinegar: In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently over low heat, stirring until sugar and salt are fully dissolved. Do not boil. Let the sushi vinegar cool to room temperature.
