Natto Maki

Rinse the Japanese short-grain rice thoroughly until the water runs clear, then cook it according to package instructions for sushi rice, typically using a 1:1.2 rice to water ratio.

While the rice cooks, prepare the sushi vinegar by combining rice vinegar, granulated sugar, and sea salt in a small saucepan. Heat gently until the sugar and salt dissolve completely, then remove from heat and let it cool.

Once the Japanese short-grain rice is cooked, transfer it to a large, shallow wooden or non-reactive bowl. Gradually add the cooled sushi vinegar over the rice, folding it in with a cutting motion using a rice paddle to avoid mashing the grains. Fan the rice to cool it quickly to body temperature.