Unagi Nigiri

Wash 300 grams of Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain well and let it rest in a sieve for 30 minutes.

Combine the washed Japanese short-grain rice with 360 grams of Water in a rice cooker or heavy-bottomed pot. Cook according to appliance instructions or bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

While the rice cooks, prepare the sushi vinegar. In a small saucepan, combine 45 grams of Rice vinegar, 30 grams of Granulated sugar, and 5 grams of Salt. Heat gently over low heat, stirring until the Granulated sugar and Salt are fully dissolved. Do not boil. Let cool to room temperature.