Begin with rinsing your rice. Place the Japonica rice in a large bowl and cover it with cold water. Swirl it gently and drain the water. Repeat this process at least four or five times until the water runs mostly clear.

This step is crucial as it removes excess starch, which can make the rice gummy. I learned this little trick after some early, sticky disasters in the kitchen!

Once your rice is rinsed, it's time to soak it. In a rice cooker or pot, add the rinsed rice along with 3 3/4 cups of water. If you’ve never used a rice cooker, trust me, it’s a game-changer. Let the rice soak for about 30 minutes.

This soaking time is essential. It allows the grains to absorb moisture evenly, resulting in a perfect fluffy texture similar to what you’d expect from a top-notch sushi restaurant like Nobu.

Cook the rice according to your rice cooker settings or on the stovetop. If using a pot, cover it, bring it to a boil, then reduce to a simmer for about 18-20 minutes until all the water is absorbed.

It’s tempting to peek, but resist! Keep the lid on to trap steam, which ensures all grains cook uniformly.

While the rice cooks, let’s whip up the sushi vinegar. In a small saucepan, combine the rice wine vinegar, sugar, salt, mirin, and the strip of kombu. Heat it over low heat until the sugar dissolves completely. This will take just a few minutes.

Don’t boil it! We want a harmonious blend here. Once ready, remove from heat and let it cool slightly before discarding the kombu.

When the rice is finished cooking, transfer it into a large wooden or glass bowl. This prevents the rice from continuing to cook after you remove it from heat. While it’s still warm, gently fold in the sushi vinegar with a wooden spatula.

You want to do this gently—think of folding in a cloud rather than stirring it like a stew. This step infuses the rice with flavor and creates that perfect balance of sweet and tangy.

To cool the rice, use a flat, wide fan or a piece of cardboard. This is optional but adds a nice touch! Fan the rice gently while you continue to fold it. We aim for a slightly sticky but separated texture in each grain. This traditional method not only cools but also adds a shine to the rice.