Toro nigiri

Rinse 200 grams of Japanese short-grain rice under cold running water until the water runs clear. Drain the Japanese short-grain rice and let it soak in 220 grams of Water for 30 minutes.

Cook the Japanese short-grain rice in the 220 grams of Water using a rice cooker or heavy-bottomed pot. Once cooked, let it steam for 10 minutes without opening the lid.

While the rice cooks, prepare the sushi vinegar by combining 30 grams of Rice vinegar, 15 grams of Granulated sugar, and 3 grams of Sea salt in a small saucepan. Heat gently until the Granulated sugar and Sea salt dissolve completely, then let it cool to room temperature.