Ingredients
- 2 cups Japanese short-grain rice
- 2 cups water
- 1/4 cup rice vinegar
- 4 teaspoons sugar
- 1 teaspoon fine sea salt
Instructions
- Rinse the rice in a fine mesh strainer under cold running water until the water runs clear. Drain well.
- Combine the rinsed rice and water in a medium-sized pot. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
- While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan. Heat over medium heat until the sugar and salt dissolve. Remove from heat and let it cool.
- Transfer the cooked rice to a large mixing bowl. Drizzle the vinegar mixture over the rice.
- Using a rice paddle or silicone spatula, gently fold the rice to evenly distribute the vinegar mixture. Let the rice cool to room temperature before using.
