Rinse the sushi rice with cold water at least 4 to 5 times until the water is completely translucent. Let the rice rest for 30 minutes in the final rinse water, then drain.
Transfer the rice to a saucepan and add 400ml of water. Bring to a boil, then reduce to low heat, cover, and let cook for 15 minutes.
Remove the saucepan from the heat and leave the lid on to rest for another 10 to 15 minutes.
Meanwhile, mix the rice vinegar, sugar, and salt in a small bowl. Microwave for 20 seconds to help the sugar dissolve.
Once the rice has finished resting, transfer it to a large, wide dish. Add the vinegar mixture and mix gently to coat. Let it cool before using.
Cook it hands-free.
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