Ingredients:

  • 2 cups (400g) short-grain sushi rice
  • 2 1/4 cups (530ml) filtered water
  • 1 piece (2x2 inch) dried kombu
  • 1/4 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 running water, agitating the grains until the water runs crystal clear. Drain well and let sit in the strainer for 15 minutes.
  2. Combine the rinsed rice, water, and kombu in a rice cooker or heavy-bottomed pot. If using a stovetop, bring to a boil, then reduce to the lowest simmer for 15 minutes.
  3. Remove the pot from the heat and let it sit, undisturbed and covered, for 10 minutes to allow the steam to finish the cooking process.
  4. While the rice rests, whisk together the rice wine vinegar, granulated sugar, and fine sea salt in a small bowl until dissolved.
  5. Transfer the hot rice to a large glass or wooden bowl. Using a slicing motion with a paddle, fold in the sushi rice seasoning while fanning the rice until it looks glossy and reaches room temperature.