Amaebi nigiri

Wash the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain the Japanese short-grain rice and let it soak in the Water with the Kombu for 30 minutes.

Place the soaked Japanese short-grain rice, Water, and Kombu in a rice cooker or heavy-bottomed pot. Cook the Japanese short-grain rice according to the rice cooker instructions or until all water is absorbed and the rice is tender. Remove the Kombu after cooking.

While the Japanese short-grain rice cooks, prepare the sushi vinegar by combining the Rice vinegar, Granulated sugar, and Sea salt in a small saucepan. Heat gently over low heat, stirring until the Granulated sugar and Sea salt are fully dissolved. Do not boil.