How to Prepare Sushi Rice

2 cups Japanese short-grain sushi rice (400g)
2 cups water

Dressing

6 tablespoons rice vinegar
3 level tablespoons sugar
1 heaping teaspoon salt

1. Measure the rice and water with the same cup: 2 cups rice, 2 cups water. So the ratio for preparing this rice is 1:1.
2. Put the rice in a strainer and wash well under cold running water until the water running off it is clear. Let the rice drain.
3. Meanwhile, preheat the oven to 200°C.
4. Put the 2 cups of water in a pot and bring to a boil. When it's boiling, add the rice, stir gently and let it stay on the heat for 1 more minute for the water to return to boiling point.
5. Cover the pot with aluminum foil, making sure to seal it well so that steam doesn't escape.
6. Put the sealed pot in the oven for 20 minutes.
7. Remove the pot and let it sit for 30 minutes without lifting the foil. For safety, I also placed a towel on top and then the pot lid.
8. While the rice is steaming, put the dressing ingredients in a small saucepan over low heat and stir until the sugar is completely dissolved. You don't need to boil the mixture, just melt the salt and sugar. Let it cool.
9. Lift the foil from the rice and turn it out into another bowl. Pour the dressing over it and mix with a paddle, using folding motions to avoid crushing the rice. This operation seems easier for me to do with my hands: I gently mix with my fingers through it and this way I'm sure the rice doesn't get crushed. While mixing, dry the rice with a hair dryer - it helps evaporate the moisture faster and gives the rice grains shine. I dried for about 3 minutes.
10. Moisten a towel with warm water, wring it out well and cover the rice. Leave it covered like this to cool completely.
11. The rice can be kept covered with the towel for several hours at room temperature. It's best to use it on the day you prepare it. Don't store it in the refrigerator as it will harden.