Ingredients

• 1/4 cup unseasoned rice vinegar
• 2–3 Tbsp white granulated sugar
• 1 tsp fine sea salt
• 1 small piece dried kombu (kelp), optional, for umami

Enough for about 3 cups of cooked sushi rice.

Instructions

1. Combine the rice vinegar, sugar, and salt in a small bowl or saucepan. Add the kombu if using.
2. Warm gently, either in a small pot over low heat or in the microwave for 30–45 seconds.
3. Whisk or stir until the sugar and salt dissolve completely. Do not let the vinegar come to a hard boil.
4. Remove the kombu and let the seasoning cool slightly before pouring it over freshly cooked, still-warm sushi rice.
5. Fold the vinegar into the rice with a cutting motion using a rice paddle or spatula so the grains stay whole.

Notes: "Sushi" literally means vinegared rice, so this seasoning is the part that makes it sushi rice. Fan the rice while folding for a glossy finish.