Up to the 'sushi rice' line in your rice cooker (a little less than regular rice)
○ 100% rice vinegar
1 1/2 tablespoons
Rinse the rice, and put into the bowl of a rice cooker. Add water up to the 'sushi rice' line. Add the kombu and soak for 30 minutes. Cook the rice, and then take out the kombu.
Mix all the ○ ingredients together well.
Don't microwave this, since that will make the fragrance of the vinegar dissipate.
When the rice is cooked, mix it with the combined ○ ingredients while still hot using a cutting motion. Done!
Story Behind this Recipe
When I see the instructions for making sushi rice on vinegar bottle labels, I'm shocked. Do you really need so much sugar and salt?! I don't want to take in too much salt, so I adjusted the amounts. By making a proper kombu based dashi stock, the rice will still be tasty with a reduced amount of sugar and salt.
Use a good tasting brand of vinegar, and be sure to add all the sugar and salt that sinks to the bottom to the rice when you mix. When you don't have time, just cook the rice with the kombu.