Ingredients:

  • 2 cups (370g) Japanese short-grain white rice
  • 2 ¼ cups (530ml) water
  • 1 piece (2x2 inch / 5x5cm) dried kombu
  • ¼ cup (60ml) rice wine vinegar
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (6g) fine sea salt

Instructions:

  1. Place the rice in a fine-mesh strainer and rinse under cold water, agitating the grains gently until the water runs clear.
  2. Combine the rinsed rice and water in a pot and let it soak for 15 minutes.
  3. Place the pot over medium-high heat and bring the water to a boil without the lid.
  4. Turn the heat to the lowest setting, cover the pot with a tight-fitting lid, and cook undisturbed for 15 minutes.
  5. Remove the pot from the heat and let it sit, covered, for 10 minutes to allow moisture to redistribute.
  6. In a small bowl, stir together the rice wine vinegar, sugar, and salt until the sugar has completely dissolved.
  7. Transfer the hot rice to a large glass or wooden mixing bowl and pour the seasoning over the rice.
  8. Using a spatula, use a cutting and folding motion to incorporate the seasoning while fanning the rice until it reaches room temperature and appears glossy.