Maguro Zuke Don

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

Combine the rinsed Japanese short-grain rice and Water in a heavy-bottomed pot or rice cooker. Bring to a boil, 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. 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.