Place the rice in a medium bowl, cover with cool water, and soak for 15 minutes.
Drain the rice well in a fine-mesh strainer.
Combine the soaked rice and 4 cups (960 ml) / 1 liter of water in a rice cooker.
Cook for exactly 50 minutes.
Do not lift the lid during this time, even if the cooker's cycle finishes early.
While the rice cooks, prepare the dressing.
In a small non-metal bowl, whisk together the rice vinegar, honey or sorghum, sugar, and salt until the solids are mostly dissolved.
Once cooked, immediately spread the hot rice in a thin, even layer on a large, flat surface like a cutting board or baking sheet.
Drizzle half of the dressing over the rice and gently toss to combine using a rice paddle or spatula.
Add the remaining dressing and toss thoroughly to coat every grain.
Let the rice cool uncovered for 10 minutes. Gently flip the rice over and allow it to cool for another 5 minutes.
Transfer the finished rice to a large non-metal bowl and cover with a damp, lint-free cloth until you're ready to serve. For best results, use within 4 hours.
Don't worry if the rice seems overly sticky after adding the dressing. It will separate into perfect grains as it cools to room temperature.
Using a non-metal bowl and utensils is crucial, as the vinegar in the dressing can react with metal, imparting a metallic taste to the rice.
Spreading the rice on a large, flat surface to cool is key. This allows steam to escape quickly, preventing the rice from becoming gummy.
