Chirashi sushi

Wash the Japanese short-grain rice thoroughly until the water runs clear. Drain and let it soak in 500g of fresh water with the Kombu for 30 minutes. Cook the rice in a rice cooker or pot until done, then remove the Kombu.

While the rice cooks, prepare the sushi vinegar: In a small saucepan, combine the Rice vinegar, 30g Granulated sugar, and 5g Salt. Heat gently until the sugar and salt dissolve completely. Do not boil. Let it cool.

Transfer the hot cooked Japanese short-grain rice to a large, shallow wooden bowl (hangiri) or a non-metallic bowl. Gradually pour the cooled sushi vinegar over the rice while gently folding and fanning the rice to cool it quickly and evenly. Ensure each grain is coated and glossy. Cover with a damp cloth.