Rinse the rice under cold water until the water runs clear (about 2 minutes).

Drain the rice in a strainer for about 1 hour.

Transfer the drained rice to a heavy-bottomed saucepan.

Add water to the saucepan.

Bring the water to a simmer over medium-high heat (do not stir).

Once simmering, reduce heat to low, cover, and cook for 10 minutes.

Remove the pan from heat.

Lift the lid for 1 second and then immediately replace it.

Let the rice sit, covered, for another 10 minutes.

Transfer the rice to a rimmed sheet pan.

Spread the rice out evenly with a fork.

Fan the rice to cool it slightly.

Sprinkle half of the rice vinegar over the rice.

Gently toss the rice with a fork to distribute the vinegar.

Continue fanning the rice until it is just above room temperature.

Sprinkle the remaining rice vinegar over the rice.

Toss with a fork to blend evenly.