2 cups short-grain rice
2 cups cold water
55ml rice vinegar
1 tsp caster sugar
1 tsp fine salt

Rinse rice in cold water at least 5 times until the water becomes clear, then soak rice in another change of water for 30 minutes.
Drain rice in a sieve at room temperature for 30 minutes.
Add 2 cups of cold water and cook rice by absorption method, then when cooked leave to steam for 15 minutes.

Meanwhile, blend rice vinegar, sugar and salt in a blender until dissolved (4-5 minutes).

Transfer hot rice onto a hangiri (special rice dish, or use a large plastic tray), pour sushi vinegar over and, with a big spoon or shamoji, use a cutting motion to mix vinegar through rice evenly.
Don’t overmix or it will become sticky from the rice starch.
Use a fan to cool the rice quickly to room temperature and store rice in a sealed container until required.