Step 1: Measure 2 cups of short-grain sushi rice into a large bowl.
Step 2: Fill the bowl with cold water, swirling the rice gently with your hand. The water will become cloudy.
Step 3: Drain the cloudy water and repeat the rinsing process about 5-7 times, or until the water runs mostly clear.
Step 4: Drain the rice thoroughly in a fine-mesh sieve and let it sit for at least 30 minutes to an hour.
Step 5: Transfer the rinsed and drained rice to your rice cooker or a heavy-bottomed pot with a tight-fitting lid.
Step 6: Add 2.5 cups of cold water to the rice.
Step 7: If using a rice cooker, select the ‘white rice’ setting. Once cooked, let it rest on ‘keep warm’ for 10-15 minutes without lifting the lid.
Step 8: If using a pot: Bring the water and rice to a rolling boil over high heat. Once boiling, reduce the heat to the lowest setting, cover tightly, and simmer for 12-15 minutes. Do NOT lift the lid.
Step 9: After simmering, remove the pot from the heat and let it rest, covered, for another 10-15 minutes.
Step 10: In a small saucepan, combine 1/2 cup rice vinegar, 3 tablespoons granulated sugar, and 1.5 teaspoons sea salt.
Step 11: Heat gently over low heat, stirring constantly, until the sugar and salt are completely dissolved. Do not boil. Remove from heat and let it cool completely.
Step 12: Transfer the hot, cooked rice to a large, non-metallic bowl or a traditional wooden hangiri.
Step 13: While the rice is still hot, slowly pour the cooled sushi vinegar dressing over the rice.
Step 14: Using a cutting motion with a rice paddle or wooden spoon, gently fold the dressing into the rice. Do not stir or mash.
Step 15: Continue folding and fanning the rice until it reaches room temperature and has a shiny, glossy appearance.
Step 16: Once cooled, the sushi rice is ready to use! If not using immediately, cover it with a damp cloth or plastic wrap to prevent it from drying out.