Engawa Nigiri

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

Combine the rinsed Japanese short-grain rice and 330 grams 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. Remove from heat and let stand, covered, for 10 minutes.

While the rice cooks, prepare the sushi vinegar. In a small saucepan, combine 40 grams of Rice vinegar, 20 grams of Sugar, and 5 grams of Salt. Heat gently over low heat, stirring until the Sugar and Salt are fully dissolved. Do not boil. Let the sushi vinegar cool to room temperature.