Step 1 of 5

Season the rice while it is hot

Cook the sushi rice to the packet instructions and tip it into a wide bowl. Warm most of the rice wine vinegar with the sugar and salt until dissolved, pour it over, and cut it through the rice with a spatula rather than stirring. Fan it as you go and leave it to come to room temperature.

— Cut, do not stir. Every stir mashes grains, and mashed grains are what make homemade sushi rice claggy instead of glossy.