Wash 500 grams of Japanese short-grain rice thoroughly until water runs clear. Drain and let it rest for 30 minutes.
2
Place the washed Japanese short-grain rice in a rice cooker or heavy-bottomed pot. Add water according to rice cooker instructions, then add 5 grams of kombu on top of the rice. Cook the rice.
3
While the rice cooks, prepare the sushi vinegar by combining 60 grams of rice vinegar, 30 grams of sugar, and 10 grams of salt in a small saucepan. Heat gently until sugar and salt dissolve, then remove from heat and let cool.
