3 cups uncooked sushi rice
3 1/2 cups water
2 inch piece kombu*
6 tablespoons rice wine vinegar
2 tablespoons sugar
2 tablespoons rice wine (sake)
2 teaspoons salt
At least 1 hour before you want to cook the rice, wash the rice four times. Allow to dry in a colander. In a small, bowl, whisk together the salt, vinegar and sugar, set aside. In large nonstick saucepan (with a lid) add the water, rice, kombu and rice wine. Bring to a boil, uncovered. Cook 5-10 minutes or until the water level is almost equal to the rice. Cover, reduce heat to low. Cook 15 minutes. Remove from heat, keep covered and let stand 5 minutes. Remove kombu then up end the rice into a large bowl, pour in the vinegar mixture, and gently mix in while fanning off the rice with your other hand. Cover with a damp cloth until cool.
* variety of kelp, available at Asian grocery
Making sushi rice is rather time consuming and fiddly so generally I let my husband handle it who always does a great job. Everyone seems to have their own technique, but this one yields perfect sushi rice every time we make it.