Sake nigiri

Rinse the Japanese short-grain rice under cold running water until the water runs clear. Drain well and let it soak in the 330g of fresh Water for 30 minutes.

Transfer the soaked Japanese short-grain rice and Water to a heavy-bottomed pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes. Remove from heat and let it steam, undisturbed, for another 10 minutes.

While the rice cooks, prepare the sushi vinegar. In a small bowl, combine the 45g Rice vinegar, 20g Granulated sugar, and 5g Sea salt. Stir until the Granulated sugar and Sea salt are completely dissolved.