Zuke Don (Marinated Tuna Bowl)

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

2. Cook the Japanese short-grain rice with 360 grams of water in a rice cooker or pot. Once cooked, let it steam for 10-15 minutes without opening the lid.

3. While the rice cooks, prepare the sushi vinegar. In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently over low heat, stirring until the sugar and salt are fully dissolved. Do not boil. Remove from heat and let it cool completely.