Ingredients

4 cups sushi rice
1 small piece kombu (1 1/2x6 inches)
1/3 cup japanese rice vinegar
1 1/2 tsp salt
1 1/2 tbsp sugar

Directions

Sushi Rice:

Wash the sushi rice in cold running water until it runs completely clear. Drain.

Fill a flat, heavy saucepan with the rice and 3 cups of water. add the kombu.

Soak rice for 10 minutes.

Bring the rice to a boil. Stir occasionally and let boil over max heat for 2 minutes.

Reduce heat to the lowest flame and let the rice cook covered for 10-20 minutes (depending on the package)

Do not let the rice overcook.

Stir the rice vinegar with salt and sugar in a small bowl.

Remove the sushi rice from the stove. Remove the lid and cover with a kitchen towel. Let it cool for 10 minutes.

Take a wooden dish and rinse it with cold water. transfer the sushi to the dish.

Turn the sushi rice quickly with a bamboo rice paddle. Sprinkle the vinegar dressing over it.

In order to cool down quickly to room temperature and to get fluffy and shiny, draw lnes in the rice with the rice paddle from left to right and from top to bottom. Do not stir and do not squeeze. Cool the rice with a fan. Takes about 10 minutes. DO NOT COOL IN THE FRIDGE.

Cover the sushi rice with a damp kitchen towel so that it does not dry out. then use as needed.