Method

• 1.
  Place rice in a fine mesh strainer and rinse under cold running water until water runs clear. Drain well.
• 2.
  Transfer rice to a medium saucepan (see note) and add 3 cups (750ml) cold water. Place pan over medium-high heat and bring to a simmer, stirring the rice a few times. Reduce heat to lowest setting and cover pan. Cook, untouched, for 12 minutes. Turn heat off and leave rice, covered and untouched, for 15 minutes. Remove lid and use a fork to gently loosen the rice from pan. Tip rice out into a large heatproof glass bowl.
• 3.
  Meanwhile while rice is cooking, for the sushi rice dressing, place all ingredients in a small saucepan over medium heat. Cook, stirring constantly, until sugar dissolves and mixture comes to a simmer. Simmer, untouched, for 2 minutes. Remove pan from heat and set aside
• 4.
  Slowly drizzle the warm dressing over the warm rice while using a paddle or spatula to cut through the rice to help separate the rice grains. Continue to cut through the rice until all the dressing has been absorbed, rice grains are separate, sticky and cooled down. Use or serve.