Start by cooking the rice.

For glossy sushi rice, the most important thing is adding the sushi vinegar while the rice is still freshly cooked and hot. Rinse the rice, then cook it in your rice cooker. Because you will be adding sushi vinegar later, it helps to use a little less water than usual so the rice cooks slightly firmer.

Make the sushi vinegar.

Combine 180 ml rice vinegar, 4 to 5 tablespoons of sugar, and 1 tablespoon of salt. Stir well until the sugar and salt are fully dissolved. There is no need to heat it. Note: If you have any left over, keep it in a glass bottle or jar in the fridge. It will keep for 2 to 3 months.

Prepare your tools.

You will need a rice paddle and a large bowl. A wide, shallow bowl works well, but a traditional wooden sushi tub is ideal if you have one. The larger surface makes it much easier to mix the sushi vinegar evenly and cool the rice quickly. Note: If you are using a wooden sushi tub, dampen it first, let it absorb a little moisture, then wipe away any excess water. It also helps to have a hand fan ready, along with a damp cloth or cling wrap to stop the rice from drying out.

Transfer the freshly cooked rice to a large bowl. Pour the sushi vinegar evenly over the rice, letting it run down the rice paddle so it spreads more gently. Start mixing from the bottom with large, gentle movements. Once the vinegar is distributed, use a cutting motion with the paddle to break up any clumps. Try not to crush the grains, because you want the rice to stay fluffy and separate.

Spread the rice out and cool it quickly with a fan, turning it now and then until it reaches about body temperature. This quick cooling is what gives sushi rice its glossy finish. Once it has cooled, cover it with a damp cloth or cling wrap so it does not dry out. Do not refrigerate it, because the rice will become firm. Keep it at room temperature until you are ready to use it. Note: As a general guide, about 10% of the cooked rice weight can be used for sushi vinegar. For example, 400 g of cooked rice would use about 40 ml of vinegar.

A few extra notes:

The sushi vinegar ratio in this recipe gives a fairly bold flavour, with a clear balance of tanginess, sweetness, and saltiness. It works especially well for sushi rolls and hand rolls, but for sweeter styles such as Inari, you may prefer to reduce the sugar and salt a little. If this is your first time making sushi rice, or if your rice turns out softer than expected, try adding a little less sushi vinegar to begin with, then taste and adjust. Leftover sushi rice can become firm after refrigeration. You can gently warm it in the microwave or a steamer to soften it again. If the vinegar flavour feels lighter after reheating, just add a small amount more if needed.