Hamachi nigiri

Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain the rice and let it rest in a sieve for 30 minutes.

Cook the rinsed Japanese short-grain rice in a rice cooker with an equal volume of water according to the manufacturer's instructions. Once cooked, let it steam for an additional 10-15 minutes.

While the rice cooks, prepare the sushi vinegar mixture: In a small saucepan, combine the Rice vinegar, Granulated sugar, and Salt. Heat gently over low heat, stirring until the sugar and salt are completely dissolved. Do not boil. Remove from heat and let cool to room temperature.