Seasoning Sushi Rice

Use Japanese short-grain rice. Rinse it until the water is nearly clear, soak it 30 minutes, and cook it with slightly less water than usual, about 1.1 parts water to 1 part rice. While it cooks, warm 60 ml rice vinegar with 2 tablespoons sugar and 2 teaspoons salt until they dissolve. Turn the hot rice into a wide bowl and pour the vinegar over it. Cut through the rice with a paddle at an angle, don't stir, while fanning it so it cools and turns glossy. Keep it covered with a damp towel and use it at room temperature.