Tako Nigiri

Wash Japanese short-grain rice thoroughly in several changes of cold water until the water runs clear. Drain the Japanese short-grain rice well in a colander for at least 30 minutes.

Combine the drained Japanese short-grain rice and Water in a rice cooker. Cook according to the manufacturer's instructions for white rice.

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