Part 3/9:
Traditionally, a koshihikari or other sushi-specific rice is used. Combine the rinsed rice with water in a rice cooker, adding a piece of kombu—a Japanese seaweed that imparts umami flavor. Set your rice cooker to the sushi rice setting and let it cook. While waiting, prepare your vinegar seasoning.
Making Sushi Vinegar
In a small pot over low heat, mix rice vinegar, sugar, and a pinch of salt. Stir until the sugar and salt dissolve completely, then remove from heat and add a small piece of kombu for added flavor. Let this mixture sit until your rice finishes cooking.