Shiro maguro nigiri

Rinse 300g of Japanese short-grain rice under cold running water until the water runs clear. Drain thoroughly.

Combine the rinsed Japanese short-grain rice with 330g of Water in a rice cooker or heavy-bottomed pot. Cook according to the rice cooker instructions or bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Let it rest, covered, for 10 minutes after cooking.

While the rice cooks, prepare the sushi vinegar: In a small saucepan, combine 40g of Rice vinegar, 20g of Granulated sugar, and 5g 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.