Sushi Rice

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1. 1Step 1: Rinse the rice with cold water in a large fine mesh strainer for 1-2 minutes, or until the water runs very clear. Drain well.
2. 2Step 2: Cook the rice using your preferred method (stovetop, rice cooker, or Instant Pot) as described in the notes.
3. 3Step 3: While the rice cooks, heat the rice vinegar, sugar, and sea salt in a small saucepan over medium-high heat until nearly simmering. Remove from heat and whisk until the sugar dissolves. Alternatively, heat in the microwave.
4. 4Step 4: Transfer the cooked rice immediately to a large mixing bowl and drizzle evenly with the sushi vinegar. Use a spatula to gently fold the rice with a slicing and lifting motion, rather than stirring and smooshing, until the vinegar is evenly distributed.
5. 5Step 5: Cover the bowl with a damp towel, ensuring it touches the surface of the rice to prevent drying. Let cool on the counter or in the refrigerator until room temperature.
6. 6Step 6: Use the rice immediately in a recipe, or store in an airtight container in the refrigerator for up to 3 days.