Steps

1. Measure 2 cups (300g) of rice. [This is key!] Using a scale instead of a measuring cup will help prevent mistakes.
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2. Quickly rinse the rice under running water and drain immediately. Then, gently wash 2-3 times while running water over it. [This is key!] Washing too vigorously will break the rice grains, so gently rub the surface.
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3. Drain the washed rice and let it sit for 20 minutes without soaking in water. [This is key!] This step ensures fluffy rice with distinct grains.
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4. Place the rice in the rice cooker pot and add 270g of water. [This is key!] Measure the water accurately with a scale, aiming for 90% of the rice's weight (in this case, 270g of water for 300g of rice).
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5. Cook the rice using the normal setting on your rice cooker. [This is key!] Because the rice is sufficiently soaked beforehand, it will cook through without being hard, even with less water.
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6. In a heat-resistant bowl, combine 5 tbsp of rice vinegar, 1.5 tbsp of sugar (approx. 18g), 1 tsp of salt, and 2 shakes of MSG (Umami Seasoning). Mix lightly. [This is key!] Overly sweet sushi vinegar can become tiresome, so a lightly sweet version is recommended.
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7. Prepare a fan (or anything to fan with) and a large bowl. [This is key!] Sushi rice needs to be worked with while piping hot, so have these ready in advance.
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8. Transfer the hot, freshly cooked rice into the bowl all at once. [This is key!] Start working with the rice while it's still hot.
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9. Pour half of the prepared sushi vinegar over the rice and quickly mix with a rice paddle, cutting through the rice without mashing it. [This is key!] Mashing the rice will make it sticky, so cut and mix.
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10. Flip the rice over, add the remaining sushi vinegar in two additions, and mix in the same way, cutting through the rice to distribute evenly. [This is key!] Sushi vinegar won't absorb well into cold rice, so mix quickly.
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11. Spread the rice, now coated with sushi vinegar, thinly across the entire bowl.
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12. Switch the rice paddle for the fan and fan vigorously to quickly cool the sushi rice. Aim to cool it until the initial heat dissipates. [This is key!] Cooling rapidly prevents the vinegar's aroma from evaporating and keeps the rice from becoming sticky. This results in sushi rice that crumbles easily even when cold.
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13. Flip the sushi rice again, spread it thinly, and fan until no more steam rises. [This is key!] Each grain of rice will be coated with vinegar, ensuring a spread of acidity even after cooling.
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14. Cover the cooled sushi rice with a damp paper towel and let it sit for about 5 minutes to allow the flavors to meld.
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15. Arrange your favorite toppings (e.g., shredded egg, pickled ginger, imitation crab sticks, nori seaweed, dried shiitake mushrooms, snow peas, tobiko roe) for chirashi sushi and serve. Enjoy!
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