Wash the Japanese short-grain rice thoroughly until the water runs clear. Drain and let it soak in 550g of Water with the Kombu for 30 minutes.
2
Cook the rice in a rice cooker or pot. Once cooked, remove the Kombu and transfer the hot rice to a large wooden sushi oke or non-metallic bowl.
3
In a small saucepan, combine Rice vinegar, Sugar, 10g of Salt, and Sake. Heat gently until the Sugar and Salt dissolve, but do not boil. Let the sushi vinegar cool slightly.
