Kaisen don

Wash Japanese short-grain rice thoroughly under cold running water until the water runs clear. Cook the 300g Japanese short-grain rice in a rice cooker or pot according to package directions.

While the rice cooks, prepare the sushi vinegar by combining 45g Rice vinegar, 20g Granulated sugar, and 5g Sea salt in a small saucepan. Heat gently over low heat, stirring until the sugar and salt are fully dissolved. Do not boil. Remove from heat and let the sushi vinegar cool completely.

Once the Japanese short-grain rice is cooked, transfer it immediately to a large wooden hangiri or a wide, shallow bowl. Pour the cooled sushi vinegar evenly over the hot rice.