Sushi Rice (Sumeshi)

For the sumeshi rice recipe, rinse the rice thoroughly in cold water, changing the water until it becomes clear, then discard the rice in a colander and set aside for an hour.

After the time has passed, transfer the rice to a deep saucepan, pour in water, add kombu seaweed on top, cover and put on medium heat. When the water boils, remove the seaweed, reduce the heat to a minimum and cook the rice at a low boil for 10-13 minutes, it's time for it to absorb all the liquid. When you hear a slight crackle, remove the pan from the heat and let the rice stand without opening the lid for 10-15 minutes.

In a separate bowl, mix vinegar, salt and sugar. Transfer the rice to a moist, preferably wooden bowl, pour over the vinegar mixture and mix with the rice with a wooden or plastic spatula, turning the rice over, but do not mix. Sumeshi rice must be allowed to cool before starting to cook sushi.