First, rinse the rice in a fine-mesh sieve under cold running water until the water runs clear.
Cook the rice according to your rice cooker's or on the stovetop.
While the rice is cooking, prepare the sushi vinegar.
In a small saucepan, combine the rice vinegar, sugar, and salt.
Warm over medium heat, stirring constantly, just until the sugar and salt dissolve completely.
Do not let it boil.
Remove the vinegar mixture from the heat and set it aside to cool to room temperature. To speed this up, you can place the small saucepan into a larger bowl filled with ice water.
Once the rice is cooked, immediately transfer the hot rice to a large, non-metallic bowl (a wooden, glass, or ceramic bowl is ideal).
Gently drizzle the cooled vinegar mixture evenly over the hot rice.
Using a rice paddle or a rubber spatula, use a quick slicing and folding motion to separate the grains and coat them with the vinegar. Avoid stirring or mashing the rice.
As you fold, use a fan or a piece of cardboard to rapidly cool the rice. This removes excess moisture and gives the rice a traditional glossy sheen.
Once the rice has cooled to room temperature, cover the bowl with a clean, damp cloth until you are ready to use it. Use within 2-3 hours for the best texture.
Do not refrigerate the finished sushi rice. The cold temperature will cause the grains to become hard, dry, and lose their signature texture. It is best made and enjoyed on the same day.
