Nigiri-Sushi

Rinse the Short-grain sushi rice under cold running Water until the Water runs clear. Drain the Short-grain sushi rice thoroughly and let it sit in a colander for 30 minutes.

Place the rinsed Short-grain sushi rice in a heavy-bottomed pot with 480 grams of Water and the Kombu. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let it rest, covered, for 10 minutes.

While the rice cooks, prepare the sushi vinegar mixture. In a small saucepan, combine the Rice vinegar, Granulated sugar, and Sea salt. Heat gently over low heat, stirring until the Granulated sugar and Sea salt are fully dissolved. Do not boil. Let the mixture cool to room temperature.