Ingredients:

  • 2 cups sushi rice (320g), preferably Japanese short-grain
  • 2 1/2 cups water (600ml)
  • 1/3 cup rice vinegar (80ml)
  • 3 tablespoons sugar (36g)
  • 1 teaspoon salt (6g)

Instructions:

  1. Place the sushi rice in a fine-mesh sieve/colander. Rinse under cold water until the water runs clear to remove excess starch.
  2. Transfer the rinsed rice to a bowl, add water, and soak for 30 minutes.
  3. Drain the soaked rice and transfer it back into the pot or rice cooker. Add 2 1/2 cups of fresh water and let it rest for 10 minutes. Cook on high heat until boiling, then reduce to low, cover, and simmer for 20 minutes.
  4. In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently, stirring until sugar and salt are dissolved. Set aside.
  5. Once cooked, fluff rice gently with a wooden spoon or rice paddle to separate grains. Transfer to a large bowl and gradually pour the seasoning over rice, gently folding it in a cutting motion until evenly coated.
  6. Allow rice to cool to room temperature, using a fan if desired for quicker cooling.