Wash your rice, under low water pressure until the water runs clear.

Add rice and water to a 4QT Saucepan and bring to a boil.

Turn down the heat to low, cover and cook for 15 minutes.

Remove from heat, and let sit for 15 minutes.

Remove the rice from the pot, and place evenly in a hangiri (a parchment lined baking sheet will also work).

Pick out any crispy bits of rice and discard.

Add seasoned rice vinegar and stir gently to combine.

Cover with a damp towel at room temperature until ready to serve.