Place rice in a bowl and cover with cold water. Gently rinse rice until water becomes cloudy. Drain and repeat four to five times or until water runs completely clear. Leave rice in a sieve until it is well drained.
Place rice and water into a rice cooker. Close the lid and start the cooking process.
In a small bowl, combine vinegar, salt and sugar until it dissolves. Set aside.
Place cooked rice in a bowl, ideally a stainless steel bowl. Add rice vinegar mixture and stir with a spatula. Stir until all rice has absorbed liquid (beware of hot steam). Make a hole in the centre of the rice and let rest for 5 minutes. Repeat two or three times. Let cool to room temperature. The rice is ready to be used to make sushi.
This recipe was developed in collaboration with Genevieve Everell.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.