Tekka maki

Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain and let it sit in a colander for 30 minutes.

Combine the rinsed Japanese short-grain rice and Water in a heavy-bottomed pot. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let it steam, covered, for another 10 minutes.

While the rice cooks, prepare the sushi vinegar by combining Rice vinegar, Granulated sugar, and Sea salt in a small saucepan. Heat gently until the sugar and salt dissolve completely, then remove from heat and let it cool.