1. Wash the rice:
- Place the rice in a bowl and cover it with cold water.
- Stir with your hand; the water will turn milky.
- Drain and repeat 4–5 times, until the water runs almost clear.
- Let the rice rest in a colander for about 30 minutes so it hydrates properly.
2. Cook the rice:
- Place the rice in a pot with the 400 ml of water.
- Bring to a boil with the lid on.
- Once boiling, reduce the heat to low and cook for 10 minutes without uncovering.
- After 10 minutes, turn off the heat and let it rest for another 10 minutes, always keeping the lid closed.
3. Prepare the seasoning (sushi-zu):
- In a small saucepan, gently heat the vinegar, sugar, and salt until dissolved (no need to boil).
- Let it cool slightly.
4. Season the rice:
- Transfer the cooked rice to a wide container (ideally a wooden one called a hangiri; otherwise, glass or plastic works).
- Pour the seasoning over the rice and mix with gentle folding motions, cutting through the rice with a wooden spatula (shamoji), never mashing it.
- While mixing, fan the rice (with a fan or cardboard) so it cools quickly and becomes glossy.
NIGIRI:
Shape the rice into small balls of about 20 g each, place a slice of Sea Lingote on top, and finish with a few Salmon Spheres or ikura.
