MAKES ABOUT 8 CUPS
For the Sushi Vinegar
MAKE THE SUSHI VINEGAR
Briefly and gently wipe the kombu with a damp towel to remove any dirt or grit, but do not scrub off the white stuff, which is full of umami.
Combine the vinegar, sugar, salt, and kombu in a small pot and set it over medium-high heat. Cook, stirring often, just until the sugar has dissolved, about 1 minute. Do not let it boil. Let the mixture cool to room temperature.
Measure ½ cup of the vinegar mixture and set it aside. Store the rest, including the kombu, in an airtight container in the fridge for up to several months.
COOK THE RICE
Put the rice in a large mixing bowl and add enough water to cover the rice by 1 inch. Use your hands to stir and agitate the rice to release the starch from the exterior of the grains. Empty the water, fill the bowl again, and repeat the process until the fresh water no longer becomes cloudy when you stir the rice. Drain the rice in a mesh strainer, shaking well to help drain excess water. Let the rice sit in the strainer, stirring once or twice, until it’s more or less dry to the touch, 15 to 30 minutes.
Combine the rice and 3 cups of fresh water in a rice cooker and cook according to the manufacturer’s instructions.
While the rice is hot, gently scoop it into a bowl. Sprinkle the reserved ½ cup of sushi vinegar over the rice. Gently fold the rice to make sure the vinegar is well distributed without smashing the grains. Cover with a clean kitchen towel pressed to the surface of the rice and let the rice cool to just slightly above room temperature before using for temaki (hand rolls).
For the Sushi Vinegar
- One 2-inch square piece of kombu (dried kelp)
- 1 cup unseasoned rice vinegar
- ½ cup granulated sugar
- ¼ cup kosher salt
- 3 cups short-grain white rice (“sushi rice”)
MAKE THE SUSHI VINEGAR
Briefly and gently wipe the kombu with a damp towel to remove any dirt or grit, but do not scrub off the white stuff, which is full of umami.
Combine the vinegar, sugar, salt, and kombu in a small pot and set it over medium-high heat. Cook, stirring often, just until the sugar has dissolved, about 1 minute. Do not let it boil. Let the mixture cool to room temperature.
Measure ½ cup of the vinegar mixture and set it aside. Store the rest, including the kombu, in an airtight container in the fridge for up to several months.
COOK THE RICE
Put the rice in a large mixing bowl and add enough water to cover the rice by 1 inch. Use your hands to stir and agitate the rice to release the starch from the exterior of the grains. Empty the water, fill the bowl again, and repeat the process until the fresh water no longer becomes cloudy when you stir the rice. Drain the rice in a mesh strainer, shaking well to help drain excess water. Let the rice sit in the strainer, stirring once or twice, until it’s more or less dry to the touch, 15 to 30 minutes.
Combine the rice and 3 cups of fresh water in a rice cooker and cook according to the manufacturer’s instructions.
While the rice is hot, gently scoop it into a bowl. Sprinkle the reserved ½ cup of sushi vinegar over the rice. Gently fold the rice to make sure the vinegar is well distributed without smashing the grains. Cover with a clean kitchen towel pressed to the surface of the rice and let the rice cool to just slightly above room temperature before using for temaki (hand rolls).
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