Sushi Rice

• 2 cups Japanese short-grain rice ("sushi rice")
• 2 cups water
• 4-inch square of kombu (optional)
• 1/4 cup unseasoned rice vinegar
• 4 teaspoons sugar (or honey)
• 1 teaspoon fine sea salt

Instructions

1. 1

   Rinse the rice with cold water in a large fine mesh strainer for 1-2 minutes, or until the water runs very clear. Drain well.

2. 2

   Cook the rice according to your preferred method (stovetop, rice cooker, or Instant Pot).

3. 3

   While the rice is cooking, heat the rice vinegar, sugar, and sea salt together in a small saucepan over medium-high heat until the mixture nearly reaches a simmer. Remove from heat and whisk until the sugar has dissolved.

4. 4

   Once the rice is cooked, transfer it immediately to a large mixing bowl and drizzle it evenly with the sushi vinegar. Use a spatula to very gently fold the rice until the vinegar is evenly mixed in.

5. 5

   Cover the mixing bowl with a damp towel so that it is touching the surface of the rice, which will help prevent the rice from drying out. Let it cool on the counter (or in the refrigerator) until it reaches room temperature.

6. 6

   Use the rice immediately in a recipe, or transfer to an airtight food storage container and refrigerate for up to 3 days.