Kappa Maki

Rinse the Japanese short-grain rice thoroughly under cold water until the water runs clear. Cook the Japanese short-grain rice according to package instructions, typically using a 1:1 ratio of rice to water, then let it steam for 10 minutes after cooking.

While the Japanese short-grain rice is cooking, prepare the sushi vinegar by combining the Rice vinegar, Sugar, and Salt in a small saucepan. Heat gently over low heat, stirring until the Sugar and Salt are fully dissolved. Do not boil.

Transfer the hot cooked Japanese short-grain rice to a large, shallow wooden or non-reactive bowl. Pour the prepared sushi vinegar evenly over the Japanese short-grain rice. Using a rice paddle, gently fold and cut the Japanese short-grain rice to mix the vinegar, fanning it simultaneously to cool it quickly and give it a glossy texture. Continue until the Japanese short-grain rice reaches body temperature.