Rinse 3 cups of short-grain rice with cold water a few times until the water runs almost clear. I find it best to place the rice in a fine-mesh sieve and run the kitchen faucet right through it.
Place the rinsed and drained rice into your rice cooker, then add 3 cups of water and turn it on to cook.
In the meantime, make the sushi vinegar by placing 1/2 cup unseasoned rice vinegar, 3 Tbsp granulated sugar, and 1 teaspoon fine sea salt.
Let it come to a simmer and mix using a whisk. Once the sugar dissolves, turn it off and let it cool.
When the rice is done cooking, immediately transfer it to a baking sheet and pour the sushi vinegar over it. Use a paddle-style spoon or spatula to gently mix the vinegar into the rice. You’ll want to make sure to use a slicing and lifting lotion rather than a fold and smooth motion.
Once the rice is mixed with the sushi vinegar, let it cool to room temperature before making sushi.
Wash your rice- Doing this will remove a little bit of excess starch as well as any unwanted contaminants from the growing process.
Use a paddle- A spoon can work, too, but a paddle is perfect for sifting the rice as it rinses, as well as fluffing it once it has been mixed with the vinegar mixture.
Fluff the rice- You’ll want to make sure to use a slicing and lifting motion rather than a fold and smooth motion so the sushi rice can remain fluffy as it cools and becomes stickier.
Let the rice cool before making sushi- If you are making sushi rolls with your rice, allow it to cool before starting. This lets the stickiness reach its max for better sushi-making.