Sayori Nigiri

Prepare Sushi Vinegar: Combine rice vinegar, granulated sugar, and sea salt in a small saucepan. Heat gently over low heat, stirring until the granulated sugar and sea salt are fully dissolved. Do not boil. Let the sushi vinegar cool completely.

Cook Japanese Short-Grain Rice: Rinse 300 grams of Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain well and transfer the Japanese short-grain rice to a rice cooker or heavy-bottomed pot. Add 360 grams of Water. If using a rice cooker, cook according to its instructions. If using a pot, bring to a boil over high heat, then reduce heat to very low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes.

Season Sushi Rice: Transfer the cooked Japanese short-grain rice to a large wooden or non-reactive bowl. Gradually pour the cooled sushi vinegar over the rice while gently folding and fanning the rice with a spatula to cool it quickly and distribute the vinegar evenly. Continue fanning until the rice reaches body temperature and has a glossy appearance. Cover with a damp cloth to prevent drying.