Masago Gunkan

Rinse 300g Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain well and transfer the rinsed Japanese short-grain rice to a rice cooker pot. Add 330g water. Let the Japanese short-grain rice soak for 30 minutes, then cook according to the rice cooker's instructions.

While the Japanese short-grain rice cooks, prepare the sushi vinegar. In a small saucepan, combine 45g rice vinegar, 20g granulated sugar, and 5g salt. Heat gently over low heat, stirring until the granulated sugar and salt are fully dissolved. Do not boil. Remove from heat and 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 hot Japanese short-grain rice while gently folding and fanning the rice to cool it quickly and distribute the sushi vinegar evenly. Continue fanning until the sushi rice is body temperature and glossy. Cover with a damp cloth to prevent drying.