Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure the sushi rice and rinse thoroughly under cold water until the water runs mostly clear. This removes excess starch and helps create the ideal sticky texture for sushi.

Allow the rice to drain for 15 – 20 minutes before cooking.

Measure the rice vinegar, sugar, and salt.

Place the rinsed rice and water into a large pot. Bring to a boil over medium-high heat, then By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce the heat to low and cover with a lid. Cook for 18 – 20 minutes, or until the water has been absorbed and the rice is tender.

While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan. Warm gently over low heat, stirring until the sugar and salt dissolve. Do not boil.

Once the rice is cooked, remove it from the heat and let it rest, covered, for 10 minutes.

Transfer the cooked rice to a large shallow bowl or tray. Drizzle the seasoned vinegar over the rice while gently folding with a wooden spoon or rice paddle. Continue folding and fanning the rice until it cools to room temperature and becomes glossy.

Cover the rice with a damp dish towel until ready to use. Do not refrigerate sushi rice, as it will become hard and lose its texture.