· Rinely rinse the sushi rice under cold water until the water runs clear. This removes the excess starch and helps to achieve the right texture.
· Add the rinsed rice and water to a rice cooker or a pot. If using a pot, bring the water to a boil, then reduce the heat to low, cover, and cook for about 20 minutes. Let it sit, covered, for an additional 10 minutes after turning off the heat.
· While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan over medium heat. Stir until the sugar and salt have completely dissolved.
· Transfer the cooked rice to a large mixing bowl. While the rice is still hot, gradually add the vinegar mixture and gently fold it into the rice. Take care not to smash or break the grains. Allow the rice to cool to room temperature before using it for sushi.