Sushi Rice

Ingredients

• 1 Cup Short Grain Rice (Ibaraki Nijinokirameki)
• 3/4 Cup Water
• 2 Tbsp Rice Vinegar (Marukan)
• 1 Tbsp Sugar
• 1/2 Tsp Salt

Instructions

1. 1Combine the rice vinegar, sugar, and salt in a small saucepan over medium-low heat, stirring until the sugar and salt fully dissolve. Remove from heat and let cool.
2. 2Wash the rice, place it in the rice cooker bowl, mix with your hands, then pour through a metal strainer. Return the rice to the bowl and repeat. Wash until the water turns clear, which takes me around 8-10 times.
3. 3Add 3/4 cup water to the washed rice and cook on the white rice setting (Cuckoo Rice Cooker).
4. 4Spread the cooked rice in a large non-metallic dish or wooden bowl. Pour the cooled vinegar mixture over the rice, then use a rice paddle to mix it in with a folding and slicing motion, cutting through clumps until everything is evenly combined.