Hida Beef Nigiri Sushi

Rinse 200 grams of Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain and let it sit in a colander for 30 minutes. Cook the rinsed Japanese short-grain rice in a rice cooker or pot with 240 grams of water.

While the Japanese short-grain rice cooks, prepare the sushi vinegar. In a small saucepan, combine 30 grams of rice vinegar, 15 grams of granulated sugar, and 5 grams of fine sea salt. Heat gently over low heat, stirring until the granulated sugar and fine sea salt are fully dissolved. Do not boil. Let the sushi vinegar cool to room temperature.

Once the Japanese short-grain rice is cooked, transfer it to a large, shallow wooden or non-reactive bowl. Gradually pour the cooled sushi vinegar over the Japanese short-grain rice, folding it in with a rice paddle using cutting motions. Avoid mashing the rice. Fan the sushi rice to cool it quickly to body temperature while continuing to fold, ensuring each grain is coated and shiny.