Ingredients

• 1½ cups sushi rice (dry weight)

• 3 tablespoons rice vinegar

• 2 teaspoons white sugar

• Pinch of salt

Method

1. Cook 1½ cups of sushi rice according to package directions in a thick bottom pot (or rice cooker).

2. When cooked, transfer rice to a glass bowl and set aside. Do not cover.

3. In a small pot, heat rice vinegar over medium-low head. Add sugar and salt. Mix until fully dissolved.

4. Pour rice vinegar mixture evenly over rice and combine in a cutting motion with a non-metal utensil.

5. Let rice cool down to room temperature in a well ventilated area or using a fan, but never in the refrigerator.

Notes:

• Sushi rice can be used for sushi bowls, sushi, maki, or temaki/hand rolls (my personal favourite).