Start to finish: 1 hour 35 minutes (10 minutes active)

Makes enough for 4 maki rolls (each can be cut into 6 to 8 pieces)

1 cup white sushi rice

1 1/3 cups water

1/4 cup seasoned rice vinegar

Place the rice in a mesh strainer and rinse under cool water. Leave the rice in the strainer and let drain for 1 hour.

In a small saucepan over medium-high, combine the drained rice and water. Bring to a boil, then cover and reduce heat to low. Simmer for 14 minutes without removing the cover.

Remove the pan from the heat and uncover. Drape a dish towel over the pan, then replace the cover. Let it sit for 20 minutes. This step is important for getting the proper moisture content for the rice.

Transfer the rice to a shallow baking dish and sprinkle the vinegar over it. Use a wooden spoon to toss the rice with the vinegar until well mixed. Use while slightly warm.