Rinse the rice, and leave to drain in a fine meshed sieve for about 30 minutes. Put the rice in the bowl of a rice cooker and add water up to the 'sushi rice' line (a bit less than the regular rice setting). Add the konbu seaweed and 1 tablespoon of sake.
Cook the rice in the rice cooker, using the sushi rice setting if you have it.
Combine the ★ ingredients for the sushi vinegar in a pan, and cook over low heat until the sugar and salt melt while stirring. Leave to cool.
Moisten a handai (a wooden sushi rice container) with vinegar, and wipe with paper towels. If you don't have a handai, use a deep bowl.
Let the rice rest for about 5 minutes after it finishes cooking, then empty it out into the handai or bowl, mounding it up high in the center. Swirl in the sushi vinegar.
Leave for 1 to 2 minutes, then mix with a rice paddle or spatula using a cutting motion, trying not to knead the rice.
When the sushi vinegar is evenly distributed, spread it out while fanning it with a fan to cool it rapidly.
Cover the rice with a tightly wrung out paper towel to prevent the surface from drying out, until it has cooled down.
Use the sushi rice to make chirashi sushi, maki sushi (sushi rolls), and oshi sushi (pressed sushi), hand rolls, or whatever you like.
See Recipe ID: 1500204 for Eel Oshizushi (pressed sushi) using this sushi rice.
This is mackerel sushi using this sushi rice. Recipe ID: 1499501
Story Behind this Recipe
My husband and I both love vinegary sushi rice. I think we use twice the amount of vinegar that is normally used, but this is the standard in our house when we make sushi rice.
When mixing the sushi vinegar into the rice, be careful not to knead the rice, or it will get too stickly. Use a cutting motion with your rice spatula to mix. If you evaporate the moisture quickly by fanning the rice, it will become nice and shiny.