Hotate nigiri

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

Combine the rinsed Japanese short-grain rice with 360 grams of water in a rice cooker. Cook according to the rice cooker's instructions.

While the rice cooks, prepare the sushi vinegar. In a small saucepan, combine 45 grams of rice vinegar, 20 grams of granulated sugar, and 5 grams of sea salt. Heat gently over low heat, stirring until the granulated sugar and sea salt are fully dissolved. Do not boil. Let cool to room temperature.