Negitoro don

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

While the Japanese short-grain rice cooks, prepare the sushi vinegar: In a small saucepan, combine the Rice vinegar, Granulated sugar, and Sea salt. Heat gently over low heat, stirring until the Granulated sugar and Sea salt are completely dissolved. Do not boil. Remove from heat and let the sushi vinegar cool completely.

Once the Japanese short-grain rice is cooked, transfer it to a large wooden or non-reactive bowl. Gradually pour the cooled sushi vinegar over the Japanese short-grain rice, mixing gently with a rice paddle using a cutting motion to separate the grains. Fan the Japanese short-grain rice to cool it quickly and achieve a glossy texture.