Place the rice in a fine-mesh strainer and rinse under cold water, gently swishing with your fingers. Repeat until the water runs clear (about 4–5 times). Drain well and let rest for 10 minutes.

Transfer the rinsed rice to a pot or rice cooker. Add 2 cups of cold water. Let it soak for 30 minutes at room temperature.

Rice Cooker: Cook using the white rice setting.

Stovetop: Cover and bring to a boil, then reduce to low and simmer for 15 minutes. Turn off heat and let steam, covered, for 10 minutes.

In a small saucepan, gently heat rice vinegar, sugar, and salt until fully dissolved. Do not boil. Let it cool slightly.

Transfer the cooked rice to a large bowl. Gently drizzle the vinegar mixture over the rice. Using a rice paddle or silicone spatula, fold the rice with a slicing motion. Avoid mashing the grains.

Fan the rice while mixing to cool it evenly and add a light sheen. Cover with a damp cloth and let rest for 10–15 minutes before using.