Oshizushi

Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain and let it sit in a colander for 30 minutes.

Place the rinsed Japanese short-grain rice and Water into a heavy-bottomed pot. Add the Kombu on top of the rice. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

While the rice cooks, prepare the sushi vinegar: In a small saucepan, combine 60 grams of Rice vinegar, 30 grams of Sugar, and 5 grams of Salt. Heat gently until the Sugar and Salt dissolve completely. Set aside to cool.