Add the rice and water to a pot with a tight-fitting lid. Turn the heat to medium-high and bring the rice to a boil, watching it closely. As soon as it starts to boil, turn the heat down to medium-low so it is just simmering. Cook for 15-17 minutes until the rice has absorbed the liquid. Remove the pan from the burner, but do not open it. Let steam for 10 minutes.
When the rice is fully cooked, transfer it to a baking sheet so it can cool quickly. Spread the rice out and drizzle with the rice vinegar. Gently use a wooden spoon or spatula to combine the sushi rice and vinegar mixing, folding it (not smushing it). This will help the rice cool as well. Repeat as needed. Optional: While the rice cools, place a moist towel on top so it doesn’t dry out.