Negitoro maki

Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain the rice and transfer it to a rice cooker with 360g of Water. Cook according to the rice cooker instructions.

While the rice cooks, prepare the sushi vinegar by combining Rice vinegar, Granulated sugar, and Salt in a small saucepan. Heat gently over low heat, stirring until the sugar and salt are fully dissolved. Do not boil. Set aside to cool to room temperature.

Once the Japanese short-grain rice is cooked, transfer it to a large, shallow wooden or non-reactive bowl. Gradually pour the cooled sushi vinegar over the rice, using a cutting motion with a rice paddle to gently incorporate the vinegar without mashing the grains. Fan the rice to cool it quickly to body temperature, ensuring each grain is separate and glossy.