Hosomaki (Thin Sushi Roll)

Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain well.

Combine the rinsed Japanese short-grain rice and Water in a rice cooker or heavy-bottomed pot. Cook according to the rice cooker instructions or bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes.

While the rice cooks, prepare the sushi vinegar (awasezu): In a small saucepan, combine Rice vinegar, Sugar, and Salt. Heat gently over low heat, stirring until Sugar and Salt are fully dissolved. Do not boil. Let the sushi vinegar cool to room temperature.