Rinse the rice gently 4–5 times until the water runs mostly clear. Soak for 30 minutes, then drain.

Cook the rice in a rice cooker or on stovetop using the 2 cups of water.
Leave the water to soak for 5 minutes before adding heat.
High heat boil 5-7 minutes. Keep lid on.
As soon as it boils, lowest heat simmer 10-12 minutes.
Remove from heat, rest for 10 minutes with lid on.

While cooking, heat the vinegar, sugar, and salt in a small pan until dissolved. Do not boil.

Once rice is done, transfer to a wide wooden bowl (a hangiri is ideal, but any large bowl works), and while fanning it gently, pour the vinegar mix in gradually.

Fold and cool the rice with a paddle or silicone spatula using slicing motions. Don’t stir like a stew!

Chef's Tip: Use a damp cloth to cover the rice if you're not using it immediately. Never refrigerate sushi rice — it’ll harden and lose its soul.