Iwakuni Sushi (Iwakuni Zushi)

1. Rinse 750 grams of Japanese short-grain rice thoroughly until the water runs clear. Drain and let it sit for 30 minutes. Cook the Japanese short-grain rice with 900 grams of Water in a rice cooker or pot.

2. While the rice cooks, prepare the sushi vinegar. In a small saucepan, combine 75 grams of Rice vinegar, 45 grams of Granulated sugar, and 10 grams of Sea salt. Heat gently until the sugar and salt dissolve, then set aside to cool.

3. Once the Japanese short-grain rice is cooked, transfer it to a large wooden hangiri or a wide bowl. Pour the cooled sushi vinegar over the rice and mix gently with a cutting motion using a rice paddle, fanning the rice to cool it quickly and achieve glossy, separated grains. Cover with a damp cloth.