Barazushi (Okayama Style)

Wash 500g Japanese short-grain rice thoroughly until water runs clear. Drain and let stand for 30 minutes. Place Japanese short-grain rice and 550g Water in a rice cooker or heavy-bottomed pot. Add 5g Kombu. Cook Japanese short-grain rice. Once cooked, remove Kombu.

While Japanese short-grain rice cooks, combine 70g Rice vinegar, 30g Sugar, and 5g Salt in a small saucepan. Heat gently until Sugar and Salt dissolve, do not boil. Let cool.

Transfer cooked Japanese short-grain rice to a large wooden hangiri or non-metallic bowl. Pour Rice vinegar evenly over the Japanese short-grain rice. Using a cutting motion with a rice paddle, mix the Japanese short-grain rice gently to cool it and incorporate the Rice vinegar. Fan the Japanese short-grain rice to cool it quickly to body temperature. Cover with a damp cloth.