Chirashi-zushi (Scattered Sushi Rice Bowl)

Rinse the rice in a sieve until the water runs clear, then drain for 15 minutes. Cook it with the water in a rice cooker, or in a covered pot: bring to a boil, lower the heat and simmer 12 minutes, then turn off the heat and let it rest, covered, for 10 minutes without lifting the lid.

• 450 g rice
• 520 ml water

✅ Done when: all the water is absorbed and the rice is tender

In a small saucepan, warm the rice vinegar with 2 tablespoons of the sugar and 1 teaspoon of the salt over low heat, stirring about 1 minute until dissolved. Keep it below a simmer; it should not boil.

• 80 ml rice vinegar
• 2 tbsp sugar
• 1 tsp salt

✅ Done when: sugar and salt are fully dissolved