Ikura Nigiri

Wash Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain the rice well in a fine-mesh sieve for at least 30 minutes.

Combine the drained Japanese short-grain rice and Water in a rice cooker. Cook the rice according to the rice cooker's instructions until fluffy.

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