Gomoku Chirashi

Rinse 400 grams of Japanese short-grain rice thoroughly until water runs clear. Drain and let it sit for 30 minutes. Place the rinsed Japanese short-grain rice in a rice cooker with 440 grams of water and 5 grams of Kombu. Cook according to the rice cooker instructions.

While the rice cooks, prepare dashi stock. Combine 500 grams of water and 5 grams of Kombu in a pot. Heat gently over medium-low heat. Just before it boils, remove the Kombu. Add 10 grams of Katsuobushi and bring to a simmer. Remove from heat, let the Katsuobushi sink, then strain the dashi stock through a fine-mesh sieve.

For the sushi vinegar, combine 60 grams of rice vinegar, 30 grams of Sugar, and 5 grams of Salt in a small saucepan. Heat gently until the Sugar and Salt dissolve, then let it cool.