Wash the Rice: Place the rice in a medium bowl and cover with cool water. Gently swish the rice with your hand in a circular motion, then carefully pour off the milky water.

Repeat this process three more times until the water is mostly clear.

Drain Thoroughly: Transfer the washed rice to a fine-mesh strainer and rinse one last time with cool water.

Let the rice drain completely in the strainer for at least 10 minutes.

Cook the Rice: Combine the drained rice and the measured water in your rice cooker. Start the cooker and let it run for a full 40 minutes. Your cooker might signal it's done earlier, but resist the urge to open the lid!

Patience is key here.

Prepare Your Paddle: While the rice cooks, soak a wooden spoon or rice paddle in a small bowl of water. This simple trick prevents the sticky rice from clinging to your utensil.

Season the Rice: Once cooked, immediately transfer the hot rice to a large, flat, non-metallic surface like a cutting board or a traditional wooden *hangiri*.

Using your soaked paddle, gently cut and fold the rice to break it up.

Drizzle the Sushi Rice Dressing over the rice in thirds, gently folding and tossing after each addition to coat every grain evenly.

Cool it Down: Spread the seasoned rice in a thin, even layer across the board.

Let it cool for 10 minutes. Gently flip the rice over with your paddle and allow it to cool for another 5 minutes, or until it reaches room temperature.

Store for Use: Transfer the finished sushi rice to a large non-metal bowl and cover it with a damp, lint-free dishcloth. Use within 4 hours for the best texture and flavor.

Don't skip the rinsing step! Washing away the excess surface starch is the key to achieving fluffy, distinct grains rather than a mushy clump.