Choshu Sardine Sushi

1. Rinse 300 grams of Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain and let the rice soak in 330 grams of Water with 5 grams of Kombu for 30 minutes.

2. Cook the soaked Japanese short-grain rice in a rice cooker or heavy-bottomed pot. Once cooked, remove the Kombu and let the rice steam for 10 minutes.

3. While the rice cooks, prepare the sushi vinegar by combining 40 grams of Rice vinegar, 20 grams of Granulated sugar, and 5 grams of Sea salt in a small saucepan. Heat gently until the sugar and salt dissolve, then let it cool completely.