Rinse the Rice:

Place the rice in a large bowl and rinse under cold water, swirling gently with your hand. Repeat until the water runs clear. This removes excess starch for better texture.

Cook the Rice:

Add rinsed rice and water to a rice cooker or pot. Cook according to your rice cooker instructions, or if using a pot, bring to a boil, reduce heat to low, cover, and cook for 18-20 minutes. Let it rest, covered, off heat for 10 minutes.

Prepare the Seasoning:

In a small saucepan, combine rice vinegar, sugar, and salt. Warm over low heat, stirring until dissolved. Do not let it boil. Allow it to cool.

Combine the Rice and Seasoning:

Transfer the hot rice to a large flat bowl or hangiri. Gradually pour the vinegar mixture over the rice while gently folding it with a wooden or silicone spatula. Fan the rice as you fold to cool it quickly and achieve a shiny texture.

Cover and Rest:

Cover the rice with a damp towel or plastic wrap to keep it moist. Use it within 6 hours at room temperature.